title: [Properties of mechanically immobilized beta-fructofuranosidase].
abstract: The beta-fructofuranosidase preparation was mechanically immobilized. The enzymic preparation with fillers was applied to spheric particles of silicagel by rolling in the pelleting apparatus and the particles obtained were coated with semipermeable polyvinyl acetate film. As compared to the soluble enzyme the temperature optimum of the immobilized preparation is 10-15 degrees C shifted towards an increase and pH-optimum remains unchanged. The regions of pH-stability of immobilized and free beta-fructofuranosidases coincide. An increase in the apparent Km due to immobilization evidences for a diffuse control in kinetics of the preparation action, which is also confirmed by the presence of the induction period in the "reaction product in external solution-time" curve.
mesh_terms: D001230:Aspergillus / Q000201:enzymology; D004355:Drug Stability; D004800:Enzymes, Immobilized / Q000378:metabolism*; D006026:Glycoside Hydrolases / Q000378:metabolism*; D007700:Kinetics; D013393:Sucrase / Q000378:metabolism*; D013696:Temperature; D043324:beta-Fructofuranosidase
chemical_list: D004800:Enzymes, Immobilized; D006026:Glycoside Hydrolases; D043324:beta-Fructofuranosidase; D013393:Sucrase
vernacular_title: Kharakteristika beta-fruktofuranozidazy, immobilizovannoĭ mekhanicheskim sposobom.