Porcine pancreatic alpha amylase and its isoforms -: Effect of deglycosylation by peptide-N-glycosidase F

被引：4

作者：

Gopal, B. Anitha ^{[1
]}

Singh, Sridevi A. ^{[2
]}

Muralikrishna, G. ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570020, Karnataka, India

[2] Cent Food Technol Res Inst, Dept Prot Chem & Technol, Mysore 570020, Karnataka, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2008年 / 43卷 / 02期

关键词：

glycoprotein; peptide-N-glycosidase F; thermal stability; spectral studies;

D O I：

10.1016/j.ijbiomac.2008.03.008

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Porcine pancreatic alpha-amylase (PPA) and its isoforms (PPA-I and PPA-II) were deglycosylated by peptide-N-glycosidase F (PNGase F) to investigate the role of bound carbohydrate. On deglycosylation, the effect on thermal stability was less pronounced. Deglycosylation resulted in a shift of the mid-point of thermal transition by 1-2 degrees C towards lower temperature. The fluorescence emission maxima of PPA, PPA-I and PPA-II were found to be 340 mm indicating the presence of tryptophan residues in a fairly hydrophilic environment. A red shift in emission spectra accompanied by an increase in fluorescence intensity was observed upon deglycosylation. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：100 / 105

页数：6

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