Further Stabilization of Earthworm Serine Protease by Chemical Modification and Immobilization(Biochemistry & Molecular Biology)

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概要

• 論文の詳細を見る

• Earthworm serine protease is more stable and is less affected by organic solvents and detergent than other proteases. However, it is inactivated, probably by autolysis, at 60℃ or above under alkaline conditions. Further stabilization was managed by chemical modification of the enzyme with 1-ethyl-3- (3-dimethylaminopropyl) carbodiimide and phenylglyoxal to protect the activity from the autolytic inactivation. Stabilization was possible also under acidic conditions,in which the stability of the enzyme was rather low, by immobilization with folded sheet mesoporous material. Thus, further stabilization of the enzyme has been achieved by chemical modification or immobilization.

• 社団法人日本農芸化学会の論文
• 2002-12-23

著者

• 中島 伸佳

  Graduate School Of Health And Welfare Okayama Prefectural University

• 中島 伸佳

  岡山県立大学短期大学部

• 中島 伸佳

  岡山県立短大

• NAKAJIMA Nobuyoshi

  Department of Nutritional Science, Okayama Prefectural University

• SUGIMOTO Manabu

  Research Institute for Bioresources, Okayama University

• ISHIHARA Kohji

  Department of Chemistry, Kyoto University of Education

• TSUJI Hideaki

  Department of Nutritional Science, Okayama Prefectural University

• Tsuji Hiroaki

  Nisshin Oil Mills Ltd.

• Ishihara K

  Dep. Of Life Sci. Okayama Univ. Of Sci. 1-1 Ridai-cho Kita-ku Okayama 700-0005 Jpn

• Tsuji H

  Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.

• Tsuji Hideaki

  Graduate School Of Health And Welfare Science Okayama Prefectural University

• Tsuji Hideaki

  Department Of Chemistry Faculty Of Education Gifu University

• Nakajima Nobuyoshi

  Graduate School Of Health And Welfare Okayama Prefectural University

• Nakajima Nobuyoshi

  Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University

• NAKAHARA Takashi

  Graduate School of Health and Welfare Science, Okayama Prefectural University

• Tsuji Hideaki

  Department Of Nutritional Science Okayama Prefectural University

• Nakahara Takashi

  Graduate School Of Health And Welfare Science Okayama Prefectural University

• Nakajima Noriyuki

  Biotechno-logy Research Center Toyama Prefectural University

• Sugimoto M

  Research Institute For Bioresources Okayama University

• Sugimoto Manabu

  Research Institute For Bioresources Okayama University

• Sugimoto Manabu

  Research Instiitte For Bioresources Okayama

• Nakajima Nobuyoshi

  Department of Food and Nutrition, Okayama Prefectural Junior College

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