IMMOBILIZATION AND CHARACTERIZATION OF D-AMINO-ACID OXIDASE

Optimal conditions with respect to pH, concentration of glutaraldehyde and enzyme, and order of addition of enzyme and crosslinking reagent were established for the immobilization of hog kidney D‐amino acid oxidase to an attapulgite support. Yields of 40 to 70% were generally attained although when low concentrations of enzyme were used yields were consistently greater than 100%. It is suggested that this is due to a dimer → monomer shift at low protein concentrations. The stability of soluble D‐amino acid oxidase was dependent on the buffer in which it was stored (pyrophosphate‐phosphate >borate > Tris). Stability of immobilized enzyme was less than soluble in pyrophosphate‐phosphate buffer, but storage in the presence of FAD improved stability. In addition, treatment of stored, immobilized enzyme with FAD before assay restored some of its activity. The immobilized D‐amino acid oxidase was less stable to heat (50°C) than the soluble enzyme from pH 6 to 8 but was more stable above and below these values. Apparent km values for D‐alanine, D‐valine, and D‐tryptophan decreased for the immobilized enzyme compared to the soluble. Copyright © 1979 John Wiley & Sons, Inc.