Improvement of the organic solvent stability of a commercial lipase by chemical modification with dextran

被引：24

作者：

Kajiwara, Shota ^{[1
]}

Komatsu, Kyohei ^{[1
]}

Yamada, Ryosuke ^{[1
]}

Matsumoto, Takuya ^{[1
]}

Yasuda, Masahiro ^{[1
]}

Ogino, Hiroyasu ^{[1
]}

机构：

[1] Osaka Prefecture Univ, Dept Chem Engn, Naka Ku, 1-1 Gakuen Cho, Sakai, Osaka 5998531, Japan

来源：

BIOCHEMICAL ENGINEERING JOURNAL | 2019年 / 142卷

关键词：

Lipase; Chemical modification; Dextran; Organic solvent stability; CANDIDA-RUGOSA; PURIFICATION; PROTEIN; TRYPSIN; STABILIZATION; AGGREGATION; SUCROSE;

D O I：

10.1016/j.bej.2018.11.003

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：

A commercial lipase from Candida cylindracea was modified with dextran by conjugating the s-amines in lysine residues with carbonyl groups to make the microenvironment around the lipase more hydrophilic in the presence of organic solvents. The stabilities of the modified lipases in the presence of organic solvents were compared with that of the unmodified lipase. The maximum degree of modification, amount of dextran, and stability in the presence of ethanol and 2-propanol were obtained when the lipase was modified at pH 8.0, whereas the maximum specific activity was observed when the lipase was modified at pH 7.7. After modification with dextran at pH 8.0, the lipase showed higher stability in the presence of 25% (v/v) dimethyl sulfoxide (DMSO), ethanol, 2-propanol, toluene, and isooctane. Chemical modification with a polysaccharide such as dextran could be a promising approach for improving the organic solvent stability of enzymes.

引用

页码：1 / 6

页数：6

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