Adding an appropriate amino acid during crosslinking results in more stable crosslinked enzyme aggregates

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• 作者：Joyeeta Mukherjee^a ; Abir Baran Majumder^a ; ¹ ; Munishwar Nath Gupta^b ; ^{munishwar48@yahoo.co.uk" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Crosslinked enzyme aggregates (CLEAs) ; Enzyme stabilization ; Enzymes in organic solvents ; Enzymes in detergents ; Lipases ; Subtilisin
• 刊名：Analytical Biochemistry
• 出版年：2016
• 出版时间：15 August 2016
• 年：2016
• 卷：507
• 期：Complete
• 页码：27-32
• 全文大小：1051 K

文摘

Carrier free immobilization, especially crosslinked enzyme aggregates (CLEAs), has become an important design for biocatalysis in several areas. Adding amino acids during formation of CLEAs was found to give biocatalysts more stable at 55 °C and in the presence of 60% acetonitrile. The half-lives of CLEAs prepared with and without Arg addition were 21 and 15 h (subtilisin) and 4 and 1.6 h (α-chymotrypsin) at 55 °C, respectively. The corresponding half-lives during acetonitrile presence were 4.1 and 3.0 h (subtilisin) and 39 and 22 min (α-chymotrypsin), respectively. CLEAs made with Arg had higher percentages of alpha helix. CLEAs made by adding Lys, Ala, or Asp also were more stable. In the case of Thermomyces lanuginosus lipase (TLL), CLEA with Ala was even more stable than CLEA with Arg. The addition of a suitable amino acid, thus, enhances CLEA stabilities. The results are discussed in the light of earlier results on chemical modification of proteins and the observation that the Arg/Lys ratio is invariably high in the case of enzymes from thermophiles.