Stability and Stabilization of Enzymes
- W.J.J. van den Tweel, Bio-Organic Chemistry Section, DSM Research, Geleen, The Netherlands
- A. Harder, Gist-Brochades, Delft, The Netherlands
- R.M. Buitelaar, Agrotechnological Research Institute, Wageningen, The Netherlands
These proceedings contain most of the oral presentations and posters of the international symposium on Stability and Stabilization of Enzymes held in Maastricht in November 1992. They provide a comprehensive overview of the state-of-the-art in this field.
The possible applications of enzymes are enormous. Years of development have seen many enzymes brought onto the market, but they are still expensive to use. Therefore, their efficient application is a prerequisite for common usage. One of the main factors for this efficiency is the stability of the enzymes. The topics thus ranged from the extensive fundamental thermodynamic knowledge gathered in academic research to the practical applied knowledge built up in industry during the time that enzymes have been produced commercially.
Stability and Stabilization of Enzymes was discussed from various points of view, as was reflected in the themes of the symposium sessions. In the session on Fundamentals of Enzyme Stabilisation the thermodynamic background of the phenomenon was highlighted. In yet another session, the recently developed analytical tools to measure enzyme stability and stabilisation were discussed. Further sessions comprised the physical, chemical and biological ways to obtain enzyme stabilisation and finally, the industrial practice of enzyme stabilisation was treated by representatives of the world's most important enzyme producers. The book will be of interest to researchers in universities and industry in the fields of biochemistry, enzymology and biotechnology.
- Published: May 1993
- Imprint: ELSEVIER
- ISBN: 978-0-444-89372-7