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Thermal stabilization of trypsin by enzymic modification with beta-cyclodextrin derivatives

Reynaldo Villalonga1, Michael Fernández, Alex Fragoso

  • 1Enzyme Technology Group, Center for Biotechnological Studies, University of Matanzas, Autopista a Varadero km 3 1/2, Matanzas, C.P. 44740, Cuba. reynaldo.villalonga@umcc.cu

Summary

Enzymatic modification of bovine trypsin with beta-cyclodextrin derivatives enhanced its esterolytic activity and thermostability. This process also improved enzyme resistance to thermal inactivation and autolysis.

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