Effect of addition of water-soluble cationic polymers on thermal stability and activity of glucose dehydrogenase

被引：12
|
作者：
Teramoto, M [1 ]
Nishibue, H [1 ]
Ogawa, H [1 ]
Kozono, H [1 ]
Morita, K [1 ]
Matsuyama, H [1 ]
机构：
[1] KYOTO INST TECHNOL,DEPT CHEM & MAT TECHNOL,SAKYO KU,KYOTO 606,JAPAN
来源：
COLLOIDS AND SURFACES B-BIOINTERFACES | 1996年 / 7卷 / 3-4期
关键词：
cationic polyelectrolyte; enzymatic reaction; glucose dehydrogenase; stabilization of enzyme;
D O I：
10.1016/0927-7765(96)01294-5
中图分类号：
Q6 [生物物理学];
学科分类号：
071011 ;
摘要：
When cationic polyelectrolytes such as diethylaminoethyl-dextran (DEAED) and poly(allylamine) were added to solutions of glucose dehydrogenase (GDH) from Bacillus megaterium IWG3, the thermal stability of GDH increased remarkably. With the addition of DEAED, the rate of GDH-catalyzed oxidation of beta-D-glucose increased in the low concentration range of NAD(+), and the Michaelis constant and inhibition constant for NAD(+) decreased. These results suggest that negatively charged GDH interacts with the cationic water-soluble polymers to form conjugates by electrostatic force, and also that negatively charged coenzymes are ''adsorbed'' by the polymers, resulting in enrichment of the coenzyme in the vicinity of GDH.
引用
收藏
页码：165 / 171
页数：7
相关论文
共 50 条
12345