Enzyme Design by Chemical Modification of Papain Lysine
Papain (EC 3.4.22.2) has been chemically modified using two reagents including different anhydrides of maleic and poly-maleic acids. The average ratio of modified-NH2 was tested by trinitrobenzenesulfonic acid (TNBS) method. The native and modified papain were purified by dialysis and their structures were characterized by FTIR. The factor related with the activity of the modified papain, such as temperature, pH value and kinetic constant were studied and compared with the native papain. The resultant papain had its optimum pH shifted from 6.0 to 9.0.Compared with native papain, the thermal stability and the resistance to alkali of modified enzyme were improved considerably. Among the enzyme, poly-maleic anhydride modified enzyme was found to be the best in catalytic efficiency.
chemical modification papain maleic anhydride poly-maleic anhydride
Yong Xue Shu-Bai Li Hai-Tao Zhang Hua-Li Nie Li-Min Zhu Christopher J Branford-White
College of Chemistry,Chemical Engineering and Biotechnology,Donghua University,Shanghai,P.R.China Institute for Health Research and Policy London Metropolitan University London,UK
国际会议
北京
英文
1-4
2009-06-11（万方平台首次上网日期，不代表论文的发表时间）