School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, China; State Key Laboratory of Food Science and Resources, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
Bioresour Technol. 2024 Apr;397:130505. doi: 10.1016/j.biortech.2024.130505. Epub 2024 Feb 28.
Enzyme immobilization is an effective method for improving the stability and reusability. However, linking at random sites on the enzyme results in low catalytic efficiency due to blockage of the active site or conformational changes. Therefore, controlling the orientation of enzymes on the carrier has been developed. Here, the site-specific mutation and the SpyTag/SpyCatcher systems were used to prepare a site-directed immobilized enzyme. The thermal stability of the immobilized enzyme was better than that of the free enzyme, and ≥80 % of the catalytic activity was retained after 30 days of storage. Furthermore, the Michaelis constant (K) and the turnover number (k) of the immobilized enzyme were 5.23-fold lower and 6.11-fold higher than those of the free enzyme, respectively, which appeared to be related to changes in secondary structure after immobilization. These findings provide a new and effective option for enzyme-directed immobilization.
酶固定化是提高稳定性和可重复使用性的有效方法。然而,由于活性位点的阻断或构象变化,随机连接在酶上会导致催化效率降低。因此,控制酶在载体上的取向已经得到了发展。在这里,使用定点突变和 SpyTag/SpyCatcher 系统来制备定点固定化酶。固定化酶的热稳定性优于游离酶,并且在储存 30 天后保留了≥80%的催化活性。此外,固定化酶的米氏常数(K)和转换数(k)分别比游离酶低 5.23 倍和高 6.11 倍,这似乎与固定化后二级结构的变化有关。这些发现为酶定向固定化提供了一种新的有效选择。