Thermal stability of penicillin G acylase : effect of stabilizing agents.

Hindustan antibiotics bulletin Pub Date : 1998-02-01
V K More, J G Shewale, V K Sudhakaran
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Abstract

The role of sugars, polyhydroxy compounds, phenylacetic acid and 6-aminopenicillanic acid in stabilization of immobilized penicillin G acylase (IMPGA) was studied. The loss in the activity of IMPGA at 50 degrees C, 2 h, after incorporation of sucrose and mannitol at 0.1 M concentration was 16 and 18% respectively; the loss in the activity of the enzyme under these conditions in the absence of stabilizing agents was 40%.

稳定剂对青霉素G酰化酶热稳定性的影响。
研究了糖、多羟基化合物、苯乙酸和6-氨基青霉素酸对固定化青霉素G酰化酶(IMPGA)的稳定作用。0.1 M浓度的蔗糖和甘露醇掺入后,在50℃,2 h时,IMPGA的活性损失分别为16%和18%;在这些条件下,在没有稳定剂的情况下,酶的活性损失为40%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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