METHOD FOR INCREASING ASPARAGINASE ACTIVITY IN A SOLUTION

A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Addit...

Full description

Saved in:
Bibliographic Details
Main Authors HENSON JAMES KEITH, KOH CHRISTOPHER JAMES, ELDER VINCENT ALLEN
Format Patent
LanguageEnglish
Korean
Published 27.05.2010
Subjects
CHEMISTRY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
Online AccessGet full text

Cover

More Information
Summary:A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.
Bibliography:Application Number: KR20107005446