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- W2156594302 abstract "This study was to optimize the pH for immobilization as well as for repeated saccharification of dextrinized starch by physically immobilized amyloglucosidase on DEAE-cellulose. Immobilization activity yield for physical immobilization of amyloglucosidase on DEAE-cellulose was high at neutral pH values. Activity of immobilized amyloglucosidase increased as pH decreased and was high at pH 4.0 under our experimental conditions. However, for the repeated batchwise saccharification of dextrinized starch, pH 4.5 was optimal as both degree of saccharification (85%) and enzyme retentivity(72%) of immobilized enzyme were high at the end of third cycle.Der Einflus des pH-Wertes auf die Darstellung und Wirkung von physikalisch an DEAE-Cellulose immobilisierter Amyloglucosidase.Diese Untersuchung diente der Optimierung des pH-Wertes zur Immobilisierung als auch zur wiederholten Verzuckerung von dextrinierter Starke durch an DEAE-Cellulose physikalisch immobilisierter Amyloglucosidase. Die Ausbeute an Immobilisierungsaktivitat fur die physikalische Immobilisierung von Amyloglucosidase an DEAE-Cellulose war bei neutralen pH-Werten hoch. Die Aktivitat von immobilisierter Amyloglucosidase nahm mit abnehmendem pH zu und war unter unseren experimentellen Bedingungen bei pH4 hoch. Fur die wiederholte chargenweise Verzuckerung von dextrinierter Starke war jedoch pH 4,5 optimal, da sowohl der Verzuckerungsgrad (85%) als auch die Haltekraft (72%) des immobilsierten Enzyms am Ende des dritten Cyclus hoch waren." @default.
- W2156594302 created "2016-06-24" @default.
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- W2156594302 date "1994-01-01" @default.
- W2156594302 modified "2023-09-26" @default.
- W2156594302 title "Effect of pH on Preparation and Performance of Physically Immobilized Amyloglucosidase on DEAE-Cellulose" @default.
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- W2156594302 doi "https://doi.org/10.1002/star.19940460406" @default.
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