Positive effect of glycerol on the stability of immobilized enzymes: Is it a universal fact?

被引:16
作者
Ait Braham, Sabrina [1 ,2 ]
Siar, El Hocine [1 ,3 ]
Arana-Pena, Sara [1 ]
Bavandi, Hossein [1 ,4 ]
Carballares, Diego [1 ]
Morellon-Sterling, Roberto [1 ]
de Andrades, Diandra [1 ,5 ]
Kornecki, Jakub F. [1 ]
Fernandez-Lafuente, Roberto [1 ]
机构
[1] ICP CSIC, Dept Biocatalisis, Campus UAM CSIC, Madrid, Spain
[2] Univ Bejaia, Fac Sci Nat & Vie, Lab Biotechnol Vegetales & Ethnobot, Bejaia, Algeria
[3] Univ Bros Mentouri Constantine 1, Nutr & Food Technol Inst INATAA, Transformat & Food Prod Elaborat Lab, Constantine, Algeria
[4] Shahid Beheshti Univ, Fac Chem, Dept Pure Chem, GC, Tehran, Iran
[5] Univ Fed Rio Grande do Sul, Biotechnol Bioproc & Biocatalysis Grp, Food Sci & Technol Inst, Porto Alegre, RS, Brazil
关键词
Enzyme stability; Enzyme stabilization; Medium engineering; Tuning enzyme properties by immobilization; Glycerin;
D O I
10.1016/j.procbio.2020.12.015
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
In this paper, the effect of glycerol at different concentrations and pH values on the stabilities of 13 immobilized enzymes has been analyzed. Among the enzymes, we have selected 5 lipases (immobilized on octyl or amino-glutaraldehyde supports), 3 pmteases (immobilized on glyoxyl or amino-glutaraldehyde supports), 2 glycosidases, 1 laccase, 1 catalase (immobilized on glutaraldehyde matrix) and one penicillin acylase (immobilized on glyoxyl supports). The effect was completely enzyme-dependent. The results indicate that the stabilizing effect of glycerol is not universal, as in certain cases it produced even some destabilization of the immobilized enzyme (e. g., in the case of ficin extract, a protease). The glycerol effect was strongly concentration dependent (but not always the most significant results were observed at the highest glycerol concentrations), and it also strongly depends on the inactivation pH (at pH 9.0 this agent showed the strongest destabilization effects). Very interestingly, the effect of glycerol on enzyme stability was much dependent on the used immobilization protocol, which determines not only the intensity but even the sense of this effect. Thus, before using glycerol as enzyme stabilizer agent, it is necessary to confirm that the effect is positive for a specific preparation under the specific used conditions.
引用
收藏
页码:108 / 121
页数:14
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