Mechanism of thermoinactivation of immobilized glucose isomerase

@article{Volkin1989MechanismOT,
  title={Mechanism of thermoinactivation of immobilized glucose isomerase},
  author={D. Volkin and A. Klibanov},
  journal={Biotechnology and Bioengineering},
  year={1989},
  volume={33}
}
Irreversible thermoinactivation of immobilized glucose isomerase from Streptomyces olivochromogenes has been mechanistically investigated at the pH‐optimum of enzymatic activity (pH 8.0). Ligands (high fructose corn syrup and the competitive inhibitor xylitol) greatly stabilize the immobilized enzyme at high temperatures. At 90°C in the presence of 2M xylitol, irreversible inactivation of immobilized glucose isomerase is caused by deamidation of its asparagine/glutamine residues. On the basis… Expand
Immobilization of the serine protease from Thermomonospora fusca YX on porous glass
Efficient production of thermostable Thermus thermophilus xylose isomerase in Escherichia coli and Bacillus brevis
Stability of native and cross-linked crystalline glucose isomerase.
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 30 REFERENCES
Substrate protection of immobilized glucose isomerase
Control of oligomeric enzyme thermostability by protein engineering.
Mechanisms of irreversible thermal inactivation of Bacillus alpha-amylases.
...
1
2
3
...