Studies of stabilization of native catalase using additives

被引：82

作者：

Costa, SA

Tzanov, T

Carneiro, AF

Paar, A

Gübitz, GM

Cavaco-Paulo, A ^{[1
]}

机构：

[1] Univ Minho, Dept Text Engn, P-4800 Guimaraes, Portugal

[2] Graz Univ Technol, Dept Environm Biotechnol, A-8010 Graz, Austria

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 2002年 / 30卷 / 03期

关键词：

catalase; hydrogen peroxide; thermo and alkaline stability; additives;

D O I：

10.1016/S0141-0229(01)00505-1

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：

Native catalase preparations isolated from Bacillus Sp were formulated with different additives for storage stabilization and better performance at high temperature and pH. The additives studied were: polyethylene glycol, glycerol, BSA, casein, glutaraldehyde, n-butylamine, ethylenediamine, 1.6-diaminohexane, BSA/glutaraldehyde and casein/glutaraldehyde. The glycerol and glutaraldehyde showed the best performance for long-term storage at 30degreesC and neutral pH. No stabilization additives were effective at pH 12, but below that pH the polyethylene glycol and glycerol appeared to be the most appropriate. Amines, polyethylene glycol and glycerol shifted the pH activity maximum of the native catalase toward more alkaline region, while glycerol were the only additive to improve the temperature profile of the enzyme. (C) 2002 Elsevier Science Inc. All rights reserved.

引用

页码：387 / 391

页数：5

共 21 条

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