Improvement of cross-linked enzyme aggregates with enhanced activity in the presence of sugar: preparation and mechanism

摘要：

A protocol has been developed to enhance the activity of cross-linked enzyme aggregates (CLEAs) through adding sugar during the preparation. The effect of glucose, sucrose and trehalose on the activities of CLEAs of penicillin G acylase (PGA) were investigated. The highest activity was obtained in the case of adding trehalose. Confocal laser scanning microscopy and Fourier transform infrared spectroscopy studies showed that the polar microenvironment and the secondary structure of native PGA were preserved to some extent when it was prepared as CLEAs with sugar added which result in its higher activity compared with that prepared without sugar. Scanning electron microscope revealed the different inner morphologies the kinetic studies showed the higher affinity and resist-inhibition capacity of CLEAs prepared under this protocol. Furthermore, CLEAs prepared in the present of sugar remained higher thermal stability when it was incubated at high temperature.

关键词： cross-linked enzyme aggregates sugar penicillin G acylase stabilization immobilization

作者: Wang Meng fan QiWei RenYufei Su Rong xin He Zhi min

作者单位: State Key Laboratory of Chemical Engineering,Chemical Engineering Research Center, School of Chemica State Key Laboratory of Chemical Engineering,Chemical Engineering Research Center,School of Chemical State Key Laboratory of Chemical Engineering,Chemical Engineering Research Center,School of Chemical State Key Laboratory of Chemical Engineering,Chemical Engineering Research Center,School of Chemica State Key Laboratory of Chemical Engineering,Chemical Engineering Research Center, School of Chemica

会议类型: 国内会议

会议名称: 天津大学2010年博士生论坛化工分论坛

会议地点: 天津

会议语种:英文

页码: 87-101

在线出版日期: 2010-12-03（万方平台首次上网日期，不代表论文的发表时间）