Thermal stabilization of Aspergillus phytase by L-arginine

Sunghoon Ryu, Tae Gwan Park

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

Phytase from Aspergillus species is a very heat unstable enzyme which inactivates to a great extent during the thermal processing of animal feed formulation. Various protein stabilization additives were tested to improve its heat stability. Among them, a basic amino acid, L-arginine remarkably increased the thermal stability of phytase in an aqueous solution state.

Original languageEnglish
Pages (from-to)32-34
Number of pages3
JournalBiotechnology and Bioprocess Engineering
Volume3
Issue number1
DOIs
StatePublished - 1998
Externally publishedYes

Funding

Acknowledgement This work was supported in part by an advanced research fund from the Ministry of Agriculture and Fishery in Korea (1995).

Keywords

  • L-arginine
  • Phytase
  • Stability
  • Thermal stabilization

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