Stabilization of trypsin by chemical modification with β-cyclodextrin monoaldehyde

被引：29

作者：

Fernández, M

Fragoso, A

Cao, R

Baños, M

Villalonga, ML

Villalonga, R ^{[1
]}

机构：

[1] Univ Matanzas, Ctr Biotechnol Studies, Enzyme Technol Grp, Matanzas 44740, Cuba

[2] Univ Havana, Bioorgan Chem Lab, Fac Chem, Havana 10400, Cuba

来源：

BIOTECHNOLOGY LETTERS | 2002年 / 24卷 / 17期

关键词：

beta-Cyclodextrin; enzyme stability; modified enzyme; trypsin;

D O I：

10.1023/A:1019835522979

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 monoaldehyde derivative of beta-cyclodextrin was attached to trypsin via reductive alkylation with NaBH4. The thermostability was enhanced from 49.5 degreesC to 60 degreesC for modified trypsin. The activation free energy of thermal inactivation at 50 degreesC was increased by 3.2 kJ mol(-1). The conjugated enzyme retained 100% of its initial activity after 3 h incubation at pH 9.

引用

页码：1455 / 1459

页数：5

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