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Comparison of the ability of beta-glucosidases from almonds and Fusarium oxysporum to produce nalkyl-beta-glucosides in organic solvents

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dc.contributor.author Tsitsimpikou, C en
dc.contributor.author Xhirogianni, K en
dc.contributor.author Markopoulou, O en
dc.contributor.author Kolisis, FN en
dc.date.accessioned 2014-03-01T01:45:05Z
dc.date.available 2014-03-01T01:45:05Z
dc.date.issued 1996 en
dc.identifier.issn 0141-5492 en
dc.identifier.uri http://hdl.handle.net/123456789/24543
dc.subject.classification Biotechnology & Applied Microbiology en
dc.subject.other WATER ACTIVITY en
dc.subject.other ENZYME en
dc.subject.other SPECIFICITY en
dc.title Comparison of the ability of beta-glucosidases from almonds and Fusarium oxysporum to produce nalkyl-beta-glucosides in organic solvents en
heal.type journalArticle en
heal.language English en
heal.publicationDate 1996 en
heal.abstract The effect of water activity on the synthesis of n-alkyl-beta D-glucosides through condensation of glucose and n-alcohols has been studied using the commercially available almond beta-glucosidase and beta-glucosidase isolated from Fusarium oxysporum. The two enzymes exhibited a different water activity optimum. The specificity and alcohol reactivity of the two enzymes have also been investigated. Both enzymes prefer primary alcohols. beta-Glucosidase from F. oxysporum presents a higher affinity for primary alcohols with alkyl chain length of 4-6, whereas in the case of almond beta-glucosidase both initial velocity and yield decrease when the carbon chain length increases. en
heal.publisher CHAPMAN HALL LTD en
heal.journalName BIOTECHNOLOGY LETTERS en
dc.identifier.isi ISI:A1996UH20700006 en
dc.identifier.volume 18 en
dc.identifier.issue 4 en
dc.identifier.spage 387 en
dc.identifier.epage 392 en


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