Enhanced storage stability of recombinant enzyme preparation of alpha-CGTase from Paenibacillus macerans by chemical additives.
- Author:
Xianliang ZHENG
1
;
Dan WU
;
Zhaofeng LI
;
Jian CHEN
;
Jing WU
Author Information
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Publication Type:Journal Article
- MeSH:
Enzyme Stability;
drug effects;
Escherichia coli;
genetics;
metabolism;
Glucosyltransferases;
biosynthesis;
chemistry;
genetics;
Glycerol;
chemistry;
Paenibacillus;
enzymology;
Recombinant Proteins;
biosynthesis;
chemistry;
genetics
- From:
Chinese Journal of Biotechnology
2011;27(2):185-195
- CountryChina
- Language:Chinese
-
Abstract:
To enhance the thermostability and storage stability of alpha-cyclodextrin glycosyltransferase (a-CGTase), we added specific chemical additives into the preparation of alpha-CGTase, and studied the effect of additives on the storage stability of alpha-CGTase at different temperatures. Then we measured the protein structure of CGTase in the far UV (200-250 nm) and near UV (250-320 nm) ranges respectively by Circular dichroism (CD) spectra under high temperature and analyzed the relationship between thermostability and protein structure. The results indicated that the addition of selected additives (gelatin, glycerin, CaCl2 and PEG400) enhanced the thermostability of alpha-CGTase dramatically. After 45 days, the preparation of alpha-CGTase still had 100% of the enzyme activity with different additives superimposed at the optimum concentration at 40 degrees C. The CD spectra of alpha-CGTase showed that glycerin could protect the secondary and the tertiary structure of the CGTase under high temperature and therefore the enzyme maintained its high activity. Chemical additives can improve the stability of alpha-CGTase significantly and they preserve the enzyme activity by protecting its secondary structure.
