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首页> 外文期刊>Biotechnology Progress >Activation and stabilization of penicillin V acylase from Streptomyces lavendulae in the presence of glycerol and glycols
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Activation and stabilization of penicillin V acylase from Streptomyces lavendulae in the presence of glycerol and glycols

机译：在甘油和乙二醇存在下，淡紫色链霉菌青霉素V酰基转移酶的活化和稳定化

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摘要

Penicillin V acylase (EC3. 5. 1. 11) from Streptomyces lavendulae showed both enhanced activity and stability in mixed water/glycerol and water/glycols solvents. The catalytic activity was increased up to a critical concentration of these cosolvents,but further addition of the latter led to a gradual protein deactivation. The highest stabilizing effect was achieved in the presence of glycerol. Thermal stability was increased proportionally to the concentration of glycerol and glycols in the reaction mizture only if the amount added is below the threshold concentration. Reaction conditions that allow simultaneously enhanced activity and stability in the hydrolysis of penicillin V catalyzed by penicillin V acylase from S. lavendulae could be established.
机译：淡水链霉菌的青霉素V酰基转移酶（EC3.5.1.1.1）在混合水/甘油和水/乙二醇溶剂中显示出增强的活性和稳定性。催化活性提高到这些助溶剂的临界浓度，但是进一步添加后者会导致蛋白质逐渐失活。在甘油的存在下达到最高的稳定效果。仅当添加的量低于阈值浓度时，热稳定性才与反应混合物中甘油和二醇的浓度成比例地增加。可以建立一种反应条件，该条件可以同时提高薰衣草链霉菌青霉素V酰基转移酶催化的青霉素V水解活性和稳定性。

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