EFFECT OF HYDRATION ON THERMOSTABILITY OF SERINE ESTERASES

被引：32

作者：

TURNER, NA

DUCHATEAU, DB

VULFSON, EN

机构：

[1] BBSRC Institute of Food Research, Reading Laboratory, Reading, RG6 2EF, Earley Gate, Whiteknights Road

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 04期

关键词：

D O I：

10.1007/BF00130792

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The thermostability of several serine esterases has been studied using differential scanning calorimetry. The denaturation temperature (Tm) was found to be 30-50 degrees C higher in anhydrous environments than in aqueous solution. An almost linear decrease in Tm as a function of water activity (A(w)) was observed. It is concluded that the highest productivity of an enzyme in a bioreactor would be obtained at a hydration level below optimal for catalytic activty. The data also indicates that a significant destabilisation of the protein's unfolded state occurs at low values of A(w).

引用

页码：371 / 376

页数：6

共 19 条

[1] ENGINEERING ENZYMES FOR NONAQUEOUS SOLVENTS [J].