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).
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页码：423 / 428
页数：6
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