R. Agarwal et Mn. Gupta, EFFECT OF PRESENCE OF CONCANAVALIN A ON ENZYMATIC-HYDROLYSIS OF LACTOSE AND SUCROSE, Bioresource technology, 49(3), 1994, pp. 223-225
Citations number
15
Categorie Soggetti
Energy & Fuels","Biothechnology & Applied Migrobiology",Agriculture
It was found that Concanavalin A (Con A) accelerates the rates of hydr
olysis of E. coli beta-galactosidase and yeast invertase by binding to
the product (glucose) formed in the reaction. The effect of Con A can
be made more significant by adding fresh Con A, as the initially adde
d Con A becomes saturated. In this fashion, 38% of sucrose could be hy
drolysed in the presence of Con A, instead of 22% hydrolysis observed
without the presence of lectin.