Micellar Enzymology For Thermal, PH, And Solvent Stability
Abstract
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 chapter details the use of ionic and nonionic micelles for the stabilization of polyphenol oxidase, lipase, and catalase, although this method could be used with any enzymatic system or enzyme cascade system.
Recommended Citation
S. D. Minteer, "Micellar Enzymology For Thermal, PH, And Solvent Stability," Methods in Molecular Biology, vol. 3019, pp. 21 - 25, Springer, Jan 2026.
The definitive version is available at https://doi.org/10.1007/978-1-0716-5170-4_3
Department(s)
Chemistry
Keywords and Phrases
Enzyme stabilization; Micellar enzymology; Micelles; Superactivity
International Standard Serial Number (ISSN)
1940-6029; 1064-3745
Document Type
Article - Journal
Document Version
Citation
File Type
text
Language(s)
English
Rights
© 2026 Springer, All rights reserved.
Publication Date
01 Jan 2026
PubMed ID
42461541
