通过物理包埋实现葡萄糖氧化酶和糖化酶的热稳定性
Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment.
作者信息
Basaveswara Rao V, Sastri N V, Subba Rao P V
出版信息
Biochem J. 1981 Feb 1;193(2):389-94. doi: 10.1042/bj1930389.
Abstract
Physical entrapment was used as an approach to achieve thermal stabilization of enzymes. The t 1/2 values for the thermoinactivation of glucose oxidase and glucoamylase were increased several-fold by their entrapment in polyacrylamide gels. In polyacrylate gels the individual enzymes behaved differently, probably owing to microenvironmental effects arising by the polyelectrolyte nature of the carrier.
摘要
物理包埋被用作实现酶热稳定化的一种方法。葡萄糖氧化酶和糖化酶热失活的t1/2值通过将它们包埋在聚丙烯酰胺凝胶中而提高了几倍。在聚丙烯酸酯凝胶中，各酶表现不同，这可能是由于载体的聚电解质性质产生的微环境效应所致。
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