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What is Thermal Stability of Modified Protease about?

This document summarizes a study on modifying the thermal stability of protease enzymes from Bacillus subtilis bacteria through chemical modification. The protease enzymes were purified from the bacteria and then modified using dimethyladipimidate (DMA). The modification increased the thermal stability of the enzymes up to 4 times compared to the unmodified enzymes, as shown by a decrease in the inactivation rate constant. The modified enzymes with 69%, 75%, and 76% modification levels had half-lives of 96.

Author

Tria Yuliarni

Language

EN