کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140802 | 1646046 | 2019 | 28 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Purification and characterization of a glucose-tolerant β-glucosidase from black plum seed and its structural changes in ionic liquids
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The objective of this study was to characterize a plant origin β-glucosidase from black plum seeds and identify its conformational changes in twenty-six imidazolium- and amino acid-based ionic liquids (ILs). The results revealed that the purified 60â¯kDa enzyme was monomeric in nature, maximally active at 55â¯Â°C and pH 5.0, and nearly completely inhibited by Hg2+ and Ag+. Attractive peculiarities of the relative low kinetic and higher glucose inhibition constants (Kmâ¯=â¯0.58â¯mM [pNPG]; Kiâ¯=â¯193.5â¯mM [glucose]) demonstrated its potential applications in food industry. Circular dichroism studies showed that the secondary structural changes of the enzyme depended not only on the anions, but also on the cations of the assayed ILs. Interestingly, no corresponding relations were observed between the changes in enzyme structure induced by ILs and its catalytic activities, suggesting that the influences of ILs on enzymatic processes don't rely simply on enzyme conformational changes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 422-428
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 422-428
نویسندگان
Yanhong Bi, Chun Zhu, Zhaoyu Wang, Hongzhen Luo, Ruiping Fu, Xiaojuan Zhao, Xiangjie Zhao, Ling Jiang,