Micellar Enzymology for Thermal, pH, and Solvent Stability
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This chapter describes methods for enzyme stabilization using micellar solutions. Micellar solutions have been shown to increase the thermal stability, as well as the pH and solvent tolerance of enzymes. This field is traditionally referred to as micellar enzymology. This paper details the use of ionic and nonionic micelles for the stabilization of polyphenol oxidase, lipase, and catalase.
