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Crystallization, solubility and thermodynamics of the highly thermostable glucose isomerase from Streptomyces sp. strain

In: General Physiology and Biophysics, vol. 33, no. 2
Mohamed Borgi - Moez Rhimi - Adel Kadri
Detaily:
Rok, strany: 2014, 227 - 234
O článku:
The crystallization behaviour of the highly thermostable glucose isomerase from the Streptomyces sp. strain isolated from Tunisian soil was investigated using ammonium sulfate as a precipitating agent. We established phase diagrams at different temperatures and protein concentrations. It was found that the solubility increased with increasing temperature and decreased with increasing salt concentration. The temperature-dependent solubility was used to characterize the thermodynamic parameters of crystallization such as enthalpy, entropy and free energy.
Ako citovať:
ISO 690:
Borgi, M., Rhimi, M., Kadri, A. 2014. Crystallization, solubility and thermodynamics of the highly thermostable glucose isomerase from Streptomyces sp. strain. In General Physiology and Biophysics, vol. 33, no.2, pp. 227-234. 0231-5882.

APA:
Borgi, M., Rhimi, M., Kadri, A. (2014). Crystallization, solubility and thermodynamics of the highly thermostable glucose isomerase from Streptomyces sp. strain. General Physiology and Biophysics, 33(2), 227-234. 0231-5882.