Refolding of denatured lysozyme by water-in-oil microemulsions of sucrose fatty acid esters

被引：15

作者：

Noritomi, Hidetaka ^{[1
]}

Takasugi, Tsubasa ^{[1
]}

Kato, Satoru ^{[1
]}

机构：

[1] Tokyo Metropolitan Univ, Dept Appl Chem, Hachioji, Tokyo 1920397, Japan

来源：

BIOTECHNOLOGY LETTERS | 2008年 / 30卷 / 04期

关键词：

lysozyme; microemulsion; protein refolding; sucrose fatty acid ester;

D O I：

10.1007/s10529-007-9587-z

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 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

Water-in-oil (w/o) microemulsion of sucrose fatty acid ester was used to renature denatured hen egg white lysozyme without aggregation. After lysozyme was denatured in 5 M guanidine hydrochloride for 24 h, the resultant denatured lysozyme was held in the microemulsion, overnight at 25 degrees C. Renatured lysozyme was transferred from the microemulsion phase to the recovery aqueous phase by conventional liquid-liquid extraction. The enzymatic activity of the recovered lysozyme was 93%.

引用

页码：689 / 693

页数：5

共 19 条

[1]

SOLUBILIZATION MECHANISM OF CYTOCHROME-C IN SODIUM BIS(2-ETHYLHEXYL) SULFOSUCCINATE WATER OIL MICROEMULSION [J].