AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Autori: ADYANI AZIZAH ABD HALIM, HABSAH ABDUL KADIR, SAAD TAYYAB.
DOI: https://doi.org/10.24193/subbchem.2017.2.25
Published Online: 2017-06-20
Published Print: 2017-06-30
VIEW PDF: INCREASED CHEMICAL STABILITY OF…
Acetylated derivative (47%) of Bacillus licheniformis α-amylase (BLA) was prepared using acetic anhydride and its molecular properties including chemical stability were studied with the help of CD spectroscopy, analytical gel filtration and enzymatic activity measurements. Acetylated BLA preparation was found homogeneous with respect to charge and size based on electrophoretic and chromatographic results. Expansion in the molecular size of the modified BLA was evident from the decrease in its elution volume on Superdex 200 column as well as Stokes radius determination. Near-UV CD spectra suggested significant change in the tertiary structure of the acetylated BLA, whereas secondary structures remained unaltered, as judged from the far-UV CD spectra. Acetylated BLA displayed greater chemical stability against urea denaturation as revealed by the increase in the mid-point (Cm) of the denaturation curve and significant retention of biological activity at different urea concentrations. These results indicated greater conformational stability of acetylated BLA in the presence of urea.
Keywords: Bacillus licheniformis, α-amylase, acetylation, chemical stability, urea denaturation
