Enzyme stability and stabilization - Aqueous and non-aqueous environment

被引：987

作者：

Iyer, Padma V. ^{[1
]}

Ananthanarayan, Laxmi ^{[1
]}

机构：

[1] Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

来源：

PROCESS BIOCHEMISTRY | 2008年 / 43卷 / 10期

关键词：

enzyme; stability; immobilization; reverse micelle; surfactant coating; chemical modification; CLEAs;

D O I：

10.1016/j.procbio.2008.06.004

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Enzyme stabilization has notable importance due to increasing number of enzyme applications. Stabilization of enzymes in order to realize their full potential as catalysts is discussed in the present review. An overview of the denaturation mechanisms in aqueous and non-aqueous environment is given. Further various methods of enzyme stabilization with respect to their use in aqueous and non-aqueous environment have been given. Using thermophilic enzymes as the reference point, a review of stabilization using various approaches like protein engineering, chemical modifications of enzymes and immobilization has been attempted. Finally, it has been stressed that, for selection of a suitable stabilization approach the intended use and possible interactions between the stabilizer-enzyme have to be taken into consideration. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1019 / 1032

页数：14

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