Correlation between thermostability and stability of glycosidases in ionic liquid

被引：0
|
作者：
Salim Ferdjani
Marina Ionita
Bimalendu Roy
Michel Dion
Zeineddine Djeghaba
Claude Rabiller
Charles Tellier
机构：
[1] Université de Nantes,Biotechnologie, Biocatalyse et Biorégulation, UMR 6204 CNRS
[2] Université Badji Mokhtar,Laboratoire de Chimie Organique Appliquée
来源：
Biotechnology Letters | 2011年 / 33卷
关键词：
Glycosidases; Ionic liquid;
D O I：
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中图分类号：
学科分类号：
摘要：
The activity and stability of a β-glycosidase (Thermus thermophilus) and two α-galactosidases (Thermotoga maritima and Bacillus stearothermophilus) were studied in different hydrophilic ionic liquid (IL)/water ratios. For the ILs used, the glycosidases showed the best stability and activity in 1,3-dimethylimidazolium methyl sulfate [MMIM][MeSO4] and 1,2,3-trimethylimidazolium methyl sulfate [TMIM][MeSO4]. A close correlation was observed between the thermostability of the enzymes and their stability in IL media. At high IL concentration (80%), a time-dependent irreversible denaturing effect was observed on glycosidases while, at lower concentration (<30%), a reversible inactivation affecting mainly the kcat was obtained. The results demonstrate that highly thermostable glycosidases are more suitable for biocatalytic reactions in water-miscible ILs.
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页码：1215 / 1219
页数：4
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