Chambert R, Petit-Glatron M F
Institut Jacques Monod, CNRS, Université Paris VII, France.
FEBS Lett. 1990 Nov 26;275(1-2):61-4. doi: 10.1016/0014-5793(90)81439-u.
The equilibrium transition curves for thermal unfolding of levansucrase were established at several pH values. At pH 7 and within the temperature range of bacterial growth, the unfolded form is predominant. However, under such conditions, refolding is promoted by the only addition of Ca2+ or Fe3+. We propose that the tertiary structure flexibility of levansucrase plays a key role in its secretion process.
在几个pH值下确定了蔗糖蔗糖酶热展开的平衡转变曲线。在pH 7以及细菌生长的温度范围内，未折叠形式占主导。然而，在这种条件下，仅添加Ca2+或Fe3+就能促进重折叠。我们认为蔗糖蔗糖酶的三级结构灵活性在其分泌过程中起关键作用。
