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

Tsitsimpikou, C; Xhirogianni, K; Markopoulou, O; Kolisis, FN

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	https://dspace.lib.ntua.gr/xmlui/handle/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