葡聚糖对辣根过氧化物酶稳定性的增效作用。
Additive effect of dextrans on the stability of horseradish peroxidase.
机构信息
Faculty of Arts and Sciences, Department of Chemistry, Yildiz Technical University, Davutpasa Campus, 34210 Esenler, Istanbul, Turkey.
出版信息
Protein J. 2011 Feb;30(2):84-90. doi: 10.1007/s10930-011-9306-4.
The influence of various concentration (10, 20, and 30% w/v) of different molar weighted dextrans as additives on the stability of HRP has been studied in aqueous medium. Native HRP preparations were formulated with different additives for storage stabilization and better performance at high temperature and pH. The results obtained show a stabilizing effect in the presence of an additive (75 kDa dextran). The enzyme with 75 kDa dextran (in concentration 10% w/v) showed the highest thermal resistance and the best performance for long-term storage at pH 5.0. In the presence of the 75 kDa dextran, the enzyme activity was increased threefold at 25 °C and lost only 15% activity in 2 h at 50 °C in comparison to the native enzyme which lost all its activity. In addition, dextran protected HRP against inactivation by air bubbles.
已研究了不同浓度（10%、20%和 30%w/v）的不同摩尔重量葡聚糖作为添加剂对 HRP 稳定性的影响。天然 HRP 制剂用不同的添加剂进行配方，以在高温和高 pH 值下实现更好的稳定性和性能。结果表明，添加剂（75 kDa 葡聚糖）具有稳定作用。在 10%w/v 的浓度下添加 75 kDa 葡聚糖的酶显示出最高的耐热性和在 pH 5.0 下长期储存的最佳性能。与天然酶相比，在 75 kDa 葡聚糖的存在下，该酶在 25°C 下的活性增加了三倍，在 50°C 下 2 小时内仅失去 15%的活性，而天然酶则失去了全部活性。此外，葡聚糖还可防止 HRP 因气泡而失活。
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