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Glucose diffusion in crosslinked proteins containing streptomyces

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Biotechnology Techniques

Summary

Diffusion measurements of glucose in a crosslinked water-swollen protein matrix containingStreptomyces thermovulgaris strain 127, are described. Solute diffusion coefficients in the gel phase were found to be considerably lower than for free diffusion. The range of diffusion coefficients was 0.83×10−10 to 2.68×10−10m2/s at corresponding ratios to free diffusion values 0.11 to 0.38. It is shown that polymer structure does not pose any significant effect on mass transfer for the small glucose molecule.

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Authors and Affiliations

  1. Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev Str. Bl. 103, 1113, Sofia, Bulgaria

    S. D. Vlaev

  2. Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev Str. Bl. 103, 1113, Sofia, Bulgaria

    G. Djejeva & S. Stoichev

Authors
  1. S. D. Vlaev
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  2. G. Djejeva
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  3. S. Stoichev
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Vlaev, S.D., Djejeva, G. & Stoichev, S. Glucose diffusion in crosslinked proteins containing streptomyces. Biotechnol Tech 6, 189–192 (1992). https://doi.org/10.1007/BF02438831

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  • DOI: https://doi.org/10.1007/BF02438831

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