Purification, Characterization and Effect of Physico-chemical Agents on the Stability of Amylase from Mango-pulp

M. Mahbubar Rahman; Nurul Absar

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Purification, Characterization and Effect of Physico-chemical Agents on the Stability of Amylase from Mango-pulp

机译：理化剂的纯化，表征及对芒果浆淀粉酶稳定性的影响

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The -amylase from mango-pulp of Himsagar variety was purified by successive ion-exchange chromatography on DEAE-cellulose followed by CM-cellulose. The purified enzyme was found to be homogenous as judged by polyacrylamide gel electrophoresis. The molecul

机译：通过依次在DEAE-纤维素和随后的CM-纤维素上进行离子交换色谱法纯化来自Himsagar芒果浆的α-淀粉酶。通过聚丙烯酰胺凝胶电泳判断发现纯化的酶是同质的。分子

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《Pakistan Journal of Biological Sciences》 |2001年第1期|共5页
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M. Mahbubar Rahman; Nurul Absar;
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中图分类生物科学;
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Purification, Characterization and Effect of Physico-chemical Agents on the Stability of Amylase from Mango-pulp

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