Browsing by Subject "Protein thermal denaturation"
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Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution (Academic Press, 2000)The thermal inactivation of horseradish peroxidase in aqueous solution was studied in the pH range of 3.0 to 12.5, at temperatures ranging from 40 °C to 95 °C. The data were well fitted by a double exponential model. The ...