Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels

Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels

The present study demonstrates a simple approach to enhancing thermal stability of butyrylcholinesterase (BChE) by using natural polymers. Analysis of thermal inactivation of the tetrameric BChE in starch and gelatin gels at 50–64 °C showed that thermal inactivation followed second-order kinetics an...

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Bibliographic Details
Main Authors:	Victoria I. Lonshakova-Mukina, Elena N. Esimbekova, Valentina A. Kratasyuk
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Series:	Catalysts
Subjects:	butyrylcholinesterase thermal inactivation enzyme stability kinetics starch gelatin
Online Access:	https://www.mdpi.com/2073-4344/11/4/492

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