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Effects of polyhydroxy compounds on cellulase thermostability
Pages: 1534-1538
Year: Issue:  10
Journal: Rural Energy

Keyword:  polyhydroxycellulasethermostabilitythe kinetics of thermal inactivationfluores-cence spectra;
Abstract: In order to improve the thermostability of cellulase, this paper reported the effect of kinds of polyols on the thermostability of cellulase. Using enzyme kinetics of thermal inactivation and fluorescence spectrum, the action mechanism was investigated. Studies showed that thermal inactivation rate constants of cellulase increased gradually by heating in the range of 60~90 ℃, the halflife period reduced from 119.51 min to 35.55 min. Cellulase thermal inactivation is remarkable. The addition of polyhydroxy compounds can improve the thermal stability of cellulase, protection effect in the order:sorbitol >mannitol>glycerol>trehalose. The thermodynamics constants of ΔU*, ΔG*and ΔH*of Cellulase were increased,the change of ΔS*was not obvious. It showed that the addition of sorbitol and mannitol led to the number of hydrogen bonding an increase of cellulase, thus benefited for stabilization of enzyme conformation. The result of fluorescence spectra showed polyhydroxy compounds have stable function on the structure of cellulase.
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