CHEMICAL CROSS-LINKING AND THE STABILIZATION OF PROTEINS AND ENZYMES

被引：144

作者：

WONG, SS ^{[1
]}

WONG, LJC ^{[1
]}

机构：

[1] BAYLOR COLL MED, INST MOLEC GENET, HOUSTON, TX 77030 USA

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1992年 / 14卷 / 11期

关键词：

PROTEIN STABILITY; CHEMICAL CROSS-LINKING; CROSS-LINKING REAGENTS; ENZYME ACTIVITY; BIFUNCTIONAL REAGENTS;

D O I：

10.1016/0141-0229(92)90049-T

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The technique of chemical crosslinking has been used to enhance the stability of proteins and enzymes. In this procedure, the molecule is braced with chemical crosslinks either intramolecularly or intermolecularly to another species to reinforce its active structure. Various chemicals have been used for this purpose. The bifunctional reagents are the most prominent. These compounds are derived from group-specific reagents and may be classified into homobifunctional, heterobifunctional, and zero-length crosslinkers. Different physical and chemical characteristics have been incorporated into these chemicals. Their versatility holds great potential in preparing chemically, thermally, and mechanically stable proteins and enzymes for industrial applications.

引用

页码：866 / 874

页数：9

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