The effect of temperature on the kinetics of a reverse micellar protein extraction process

被引：0

作者：

Hentsch, M. ^{[1
]}

Menoud, P. ^{[1
]}

Flaschel, E. ^{[2
]}

Renken, A. ^{[1
]}

机构：

[1] Ecole Polytech Fed Lausanne, Inst Genie Chim, CH-1015 Lausanne, Switzerland

[2] Univ Bielefeld, Tech Fak, D-4800 Bielefeld, Germany

来源：

BIOTECHNOLOGY TECHNIQUES | 1992年 / 6卷 / 05期

关键词：

D O I：

暂无

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The kinetics of transfer of chymotrypsin from an aqueous into a reverse micellar phase and vice versa has been examined for a two-phase system with planar interface equipped with vibrating disks for separate mixing of both phases. The temperature dependence of the mass-transfer coefficients gives two values for the forward transfer (30 and 90 kJ/mol) depending on the temperature range. Only one value is obtained for the backward transfer (60 kJ/mol).

引用

页码：423 / 428

页数：6

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