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    Home > Biochemistry News > Biotechnology News > Enzyme Stabilization via Cross-Linked Enzyme Aggregates

    Enzyme Stabilization via Cross-Linked Enzyme Aggregates

    • Last Update: 2020-11-21
    • Source: Internet
    • Author: User
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    Extensive cross-linking of a precipitate of a protein by a cross-linking reagent (glutaraldehyde has been most commonly used) creates
    an
    insoluble enzyme preparation called cross-linked enzyme aggregates (CLEAs). CLEAs show high stability and performance in both conventional aqueous media as well as nonaqueous media. These are also stable at fairly high temperatures. CLEAs having more than one kind of enzyme activity can be prepared and such CLEAs are called combi-CLEAs or multipurpose CLEAs. Extent of cross-linking often influences their morphology, stability, activity, and enantioselectivity.
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