Since enzyme production is strongly influenced by temperature (T), knowledge of thermodynamic quantities of L-asparaginase (ASPase) activity and thermostability is useful to characterize the enzyme as well as to evaluate the feasibility of its industrial production. Because experimental data needed to perform this study will be available only at the end of the project, aim of this communication is to clarify the theoretical bases and methodologies to be employed, taking the results of previous works on other enzyme systems as examples.
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