Involvement of protein dynamics in enzyme stability -: The case of glucose oxidase
Involvement of protein dynamics in enzyme stability -: The case of glucose oxidase
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DOI：
10.1016/s0014-5793(01)02917-9
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发表时间：
2001-10-12
期刊：
影响因子：
3.5
通讯作者：
Alpert, B
中科院分区：
文献类型：
--
作者：
Haouz, A;Glandiéres, JM;Alpert, B
通过色氨酸荧光光谱、衰减时间和丙烯酰胺猝灭等方法比较了固定化葡萄糖氧化酶和溶液中葡萄糖氧化酶的动力学。测定了可溶性和固定化酶的热失活能垒和熔解温度。数据表明，波动幅度是蛋白质不稳定性的根源。(C)2001年欧洲生物化学学会联合会。由Elsevier Science B.V.出版，版权所有。
Dynamics of glucose oxidase immobilized and in solution were compared through their tryptophan fluorescence spectra, decay times and quenching by acrylamide. Energy barrier for thermal inactivation and melting temperature of both soluble and immobilized enzyme were also measured. Data show that the fluctuation amplitude is at the origin of protein instability. (C) 2001 Federation of European Biochemical Societies. Published by Elsevier Science B.V. All rights reserved.