...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Chemical Technology & Biotechnology >Influence of carbohydrates on stability of papain in aqueous tetrahydrofuran mixture
【24h】

Influence of carbohydrates on stability of papain in aqueous tetrahydrofuran mixture

机译：碳水化合物对木瓜蛋白酶在四氢呋喃水溶液中稳定性的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

BACKGROUND: The use of enzymes in organic solvents has extended the scale of their practical applications. Papain has been widely used in chemical syntheses because of its broad substrate specificity. The aim of the present study was to improve the stability of papain in aqueous tetrahydrofuran (THF) by using different saccharides. The effects of these carbohydrates on the structure of papain were followed by means of circular dichroism (CD) and fluorescence spectroscopic measurements. RESULTS: In contrast with most organic solvents, 60% (i.e. 600 mL L~(-1)) THF practically inactivated the enzyme within 30 min. Sugars protected papain from THF-induced inactivation in the sequence D-ribose > D-fructose > D-glucose > D-saccharose > D-raffinose. Ribose at 1.6 mol L~(-1) proved the most effective stabiliser: in 60% THF in the presence of ribose, papain preserved about 55% of its initial activity after 2 h. Fluorescence and near-UV CD spectroscopic measurements revealed local changes in the papain conformation. With decrease in the free amino group content of the enzyme, protein-carbohydrate interactions (Schiff base formation) were detected. CONCLUSION: These results demonstrate that the catalytic activity and stability of papain may be increased in aqueous THF by using different carbohydrates, when a more compact structure of the enzyme is formed.
机译：背景：酶在有机溶剂中的使用扩展了其实际应用的规模。木瓜蛋白酶因其广泛的底物特异性而被广泛用于化学合成中。本研究的目的是通过使用不同的糖类来提高木瓜蛋白酶在四氢呋喃水溶液中的稳定性。这些碳水化合物对木瓜蛋白酶结构的影响通过圆二色性（CD）和荧光光谱测量来跟踪。结果：与大多数有机溶剂相反，60％（即600 mL L〜（-1））THF在30分钟内几乎使酶失活。糖以D-核糖> D-果糖> D-葡萄糖> D-蔗糖> D-棉子糖的顺序保护木瓜蛋白酶免受THF诱导的失活。核糖在1.6 mol L〜（-1）时被证明是最有效的稳定剂：在60％THF中存在核糖的情况下，木瓜蛋白酶在2 h后保留了其初始活性的55％。荧光和近紫外CD光谱测量显示木瓜蛋白酶构象的局部变化。随着酶的游离氨基含量减少，检测到蛋白质-碳水化合物相互作用（席夫碱形成）。结论：这些结果表明，当形成更紧凑的酶结构时，通过使用不同的碳水化合物，木瓜蛋白酶在四氢呋喃水溶液中的催化活性和稳定性可能会增加。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号