Effects of Additives on the Thermostability of Chloroperoxidase
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- 作者：Lifei Zhi ; Yucheng Jiang ; Yingsong Wang ; Mancheng Hu ; Shuni Li ; Yingjun Ma
- 刊名：Biotechnology Progress
- 出版年：2007
- 出版时间：June 2007
- 年：2007
- 卷：23
- 期：3
- 页码：729 - 733
- 全文大小：116K
- 年卷期：v.23,no.3(June 2007)
- ISSN：1520-6033
文摘
The effects of several polyhydroxy compounds (glucose, fructose, gumsugar, galactose, trehalose,dextran, xylose, PEG200, glycerin) and surfactant (dioctyl sulfosuccinate sodium salt, AOT) onthe catalytic activity and thermal stability of chloroperoxidase (CPO) in aqueous systems wereinvestigated at various temperatures. A 25% superactivity was found in AOT solutions at 25
C, and it could be maintained during the 882 h. PEG200 and glycerin were proven to be themost efficient stabilizer for CPO in temperatures ranging from 25 to 60 C. Trehalose is morehelpful than other sugars for extended storage of CPO. These results are promising in view ofindustrial applications of this versatile biological catalyst. The protective mechanism of variousadditives on CPO was discussed.
C, and it could be maintained during the 882 h. PEG200 and glycerin were proven to be themost efficient stabilizer for CPO in temperatures ranging from 25 to 60 C. Trehalose is morehelpful than other sugars for extended storage of CPO. These results are promising in view ofindustrial applications of this versatile biological catalyst. The protective mechanism of variousadditives on CPO was discussed.