Production and properties of inulinase from Aspergillus niger

Basit Öğe Kaydı
dc.contributor.authorÖngen-Baysal G.
dc.contributor.authorSukan S.S.
dc.contributor.authorVassilev N.
dc.date.accessioned2019-10-27T00:33:33Z
dc.date.available2019-10-27T00:33:33Z
dc.date.issued1994
dc.departmentEge Üniversitesien_US
dc.description.abstractA thermostable inulinase was identified in a strain of A. niger. The highest activity was observed at 50 °C (50 Lml-1) and 77% and 34% of this was retained at 60° and 65°C, respectively. pH stability, the effect of thermal stabilizers such as Propylene glycol (10%) and Sorbitol (10%) and effects of different cations were investigated. It was found that the activity was completely inhibited by Ag+ and Hg2+, while Na+ had an activator effect. © 1994 Lonsdale Press Ltd.en_US
dc.identifier.doi10.1007/BF00134625
dc.identifier.endpage280en_US
dc.identifier.issn0141-5492
dc.identifier.issn0141-5492en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage275en_US
dc.identifier.urihttps://doi.org/10.1007/BF00134625
dc.identifier.urihttps://hdl.handle.net/11454/24081
dc.identifier.volume16en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKluwer Academic Publishersen_US
dc.relation.ispartofBiotechnology Lettersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleProduction and properties of inulinase from Aspergillus nigeren_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu