1992
DOI: 10.1002/jctb.280550113
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Thermal inactivation kinetics of penicillin g acylase obtained from a mutant derivative of escherichia coli atcc 11105

Abstract: Thermal inactivation kinetics of native and glutaraldehyde cross‐linked forms of penicillin G acylase obtained from a mutant derivative of Escherichia coli ATCC 11105 were studied. Apparent activation energies for thermal inactivation of both native and cross‐linked forms of enzyme were calculated to be [57‐71 ± 8.46] and [67.11 ± 13.83] kcal mol−1 respectively. This slight increase in activation energy‐suggested that glutaraldehyde cross‐linking did not markedly protect against thermal inactivation. Cross‐lin… Show more

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Cited by 32 publications
(3 citation statements)
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“…The remaining amounts of intact VLPs at fraction #24 were employed to calculate the decay rates; therefore, the Arrhenius plot was used to find slopes for estimating the equivalent instability [24]. …”
Section: Methodsmentioning
confidence: 99%
“…The remaining amounts of intact VLPs at fraction #24 were employed to calculate the decay rates; therefore, the Arrhenius plot was used to find slopes for estimating the equivalent instability [24]. …”
Section: Methodsmentioning
confidence: 99%
“…Several investigations in the past have been focused on enhancing the thermostability of EcPGA, a widely used PGA for the manufacture of β-lactam antibiotics, through cross-linking the enzyme with glutaraldehyde [8] or carrying out sitedirected mutagenesis of few carefully selected amino acid residues [22]. However, these efforts seem to result only in minor enhancement in thermostability.…”
Section: Introductionmentioning
confidence: 99%
“…Ipak, umrežavanjem enzima glutaraldehidom dobija se samo blago povećanje termostabilnosti. Poluvreme dezaktivacije enzima se na 40 ºC povećava sa 30 na 90 minuta, ali na višim temperaturama njegova stabilnost ostaje nepromenjena [61].…”
Section: Stabilizacija Penicilin-acilaze Hemijskom Modifikacijom Enzimaunclassified