[酶在球蛋白上的固定化]
[Immobilization of enzymes on globulin].
作者信息
Rakhimov M M, Zemlianskaia N R, Avlianova R R, Tilliabaeva I S
出版信息
Biokhimiia. 1979 Aug;44(8):1347-52.
PMID:497281
Abstract
Immobilization of lipase and amylosubtilisin on water-insoluble proteins, i. e. globulins, was studied. It was found that immobilization results in the enzyme stabilization. The immobilized enzyme can be transformed from the soluble state into the insoluble one and vice versa by changing the ionic strength of the solution. The advantages of immobilization on globulin in the reactions with water-insoluble substrates are demonstrated.
摘要
研究了将脂肪酶和淀粉枯草杆菌蛋白酶固定在水不溶性蛋白质（即球蛋白）上的情况。发现固定化会导致酶的稳定化。通过改变溶液的离子强度，固定化酶可以从可溶状态转变为不溶状态，反之亦然。展示了在与水不溶性底物的反应中固定在球蛋白上的优点。
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