Influence Of Enzyme Thermostability

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In general, enzyme thermostability is an intrinsic property, determined by the primary structure of the protein. However, external environmental factors including cations, substrates, co-enzymes, modulators, polyols and proteins often increase enzyme thermostability. With some exceptions, enzymes present in thermophiles are more stable than their mesophilic counterparts. Some organisms produce enzymes with different thermal stability properties when grown at lower and higher temperatures. There are commercial advantages in carrying out enzymic reactions at higher temperatures. Some industrial enzymes exhibit high thermostability. More stable forms of other industrial enzymes are eagerly being sought.
2.3.2 Thermophilic bacteria A thermophile
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(Moriguchi et al., 1990). Lipases and cellulases in certain detergents remove dirt/ cattle manure from domestic animals (Abo et al., 1990). Lipases are also used in degreasing and water reconditioning in combination with oxido-reductases that require lesser amount of surfactants and work at low temperatures (Novak et al., …show more content…
Lipases from thermophiles are expected to play a significant role in industrial processes, since they are thermostable and resistant to chemical denaturation. Thermostable lipases are employed in various industries which includes food and diary, fat and oil modification, detergent, cosmetic, pharmaceuticals, organic synthesis, oleo-chemical and biodiesel production. The high potential of lipase application in various industries has resulted in increasing demands for new lipase which is highly active with specific stability to temperature, pH, ionic strength, surfactants and organic

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