Journal ArticleDOI
The influence of polyalcohols and carbohydrates on the thermostability of α‐amylase
Reads0
Chats0
TLDR
The influence of polyhydric alcohols and carbohydrates on the thermostability of Bacillus licheniformis α‐amylase was studied in the temperature range 96° to 130°C to show biphasic then first‐order inactivation kinetics, depending on the additive concentration and temperature.Abstract:
The influence of polyhydric alcohols and carbohydrates on the thermostability, i.e., the heat inactivation kinetics, of Bacillus licheniformis α-amylase was studied in the temperature range 96° to 130°C. High concentrations (from 9 to 60 weight percent) of glycerol, sorbitol, mannitol, sucrose, or starch can markedly decrease the inactivation rate constant, k, and in the studied cases, this stabilizing effect grows stronger with increasing additive concentration. Statements about stabilization should, however, be specified carefully with respect to temperature, because EA is mostly altered likewise. For dissolved enzyme EA was almost always decreased in the presence of polyol or carbohydrate, whereas for immobilized enzyme it was augmented in each studied instance. The inactivation of dissolved enzyme can, in all the studied cases, be adequately described as a firstorder process. Immobilized enzyme, however, shows biphasic then first-order inactivation kinetics, depending on the additive concentration and temperature. © 1994 John Wiley & Sons, Inc.read more
Citations
More filters
Journal ArticleDOI
Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategies
Rafael C. Rodrigues,Ángel Berenguer-Murcia,Diego Carballares,Roberto Morellon-Sterling,Roberto Fernandez-Lafuente +4 more
TL;DR: This review is focused on how enzyme immobilization may improve enzyme stability, and details other possibilities to stabilize enzymes: generation of favorable enzyme environments, prevention of enzyme subunit dissociation in multimeric enzymes, generation of more stable enzyme conformations, or enzyme rigidification via multipoint covalent attachment.
Journal ArticleDOI
Thermostability variation in alleles of barley beta-amylase
TL;DR: Thermostability assays in conjunction with IEF and molecular mapping were used to identify three beta-amylase alleles in cultivated barley and an additional allele in an accession of wild barley, suggesting that increased thermostability results in more efficient starch degradation.
Journal ArticleDOI
α-Amylase immobilization on functionalized glass beads by covalent attachment
TL;DR: In this article, α-amylase was covalently immobilized onto phthaloyl chloride-containing amino group functionalized glass beads and was successfully performed under very mild conditions.
Journal ArticleDOI
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.
TL;DR: An overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables is given.
a-Amylase immobilization on functionalized glass beads by covalent attachment
TL;DR: In this paper, a-amylase was covalently immobilized onto phthaloyl chloride-containing amino group functionalized glass beads and was found 25.2 ± 3.1 mg/g glass support.
References
More filters
Journal ArticleDOI
Stabilization of protein structure by sugars.
TL;DR: The surface free energy perturbation by sugars plays a predominant role in their preferential interaction with proteins, and this effect was shown to increase with an increase in protein surface area, explaining the protein stabilizing action of these sugars and their enhancing effect of protein associations.
Journal ArticleDOI
Increased thermal stability of proteins in the presence of sugars and polyols
TL;DR: The difference between the partial molar volume of the sugar or polyol and its van der Waals volume was used as a rough quantitative measure of the structure-making or structure-breaking effect.
Book ChapterDOI
Stabilization of enzymes against thermal inactivation.
TL;DR: Developments in protein chemistry and the understanding of thermophily, along with sensible analyses of enzyme thermoinactivation and use of common sense will undoubtedly lead to many new approaches to stabilization of enzymes at high temperatures.
Journal ArticleDOI
Applicability of Time-Temperature Indicators as Shelf Life Monitors of Food Products
TL;DR: In this article, a systematic approach that allows the correlation of the response of a Time-Temperature Indicator (TTI) to the consumed and remaining shelf life of a food product exposed to the same variable temperature conditions was developed.
Book ChapterDOI
Covalent coupling methods for inorganic support materials.
TL;DR: In this article, the covalent attachment of enzymes to organic supports is discussed, and derivatives of alkylamines and coupling techniques are described in the chapter, including aqueous and organic silanization.