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 language | English |
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Pages (from-to) | 32-34 |
Number of pages | 3 |
Journal | Biotechnology and Bioprocess Engineering |
Volume | 3 |
Issue number | 1 |
DOIs | |
State | Published - 1998 |
Externally published | Yes |
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