Effect of β-cyclodextrin-polysucrose polymer on the stability properties of soluble trypsin
作者： Michael Fernández , Maria L Villalonga , Alex Fragoso , Roberto Cao , Reynaldo Villalonga
DOI: 10.1016/J.ENZMICTEC.2003.09.003
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摘要: Abstract Polymerized sucrose, previously modified with mono-6-hexylenediamino-6-deoxy-β-cyclodextrin, was evaluated as thermoprotectant additive for trypsin. Maximal thermal stabilization achieved by using highly substituted polysaccharides. The catalytic properties of the enzyme were not affected presence polymer. optimum temperature trypsin activity increased 10 °C when adding β-cyclodextrin containing polysaccharide. thermostability from 48.5 to 64.7 °C in additive. Trypsin also 22-fold more stable against incubation at 50 °C protease sixfold resistant autolytic inactivation alkaline pH β-cyclodextrin-polysucrose
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