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Einfluß verschiedener Zucker auf die Hitzestabilität von Enzymen

Influence of different mono- and disaccharides of the heat stability of enzymes
 
: Pecher, A.

ZFL. Internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik 40 (1989), Nr.9, S.476-480 : Abb.,Tab.,Lit.
ISSN: 0341-2938
ISSN: 0722-5733
Deutsch
Zeitschriftenaufsatz
Fraunhofer ILV ( IVV) ()
enzyme stabilization; glucose; Hitzedenaturierung; Hitzestabilität; lactose; lipoxidase; maltose; oxidoreductase; peroxidase; redox potential; redoxpotential; reducing sugar; sucrose; thermal denaturation; thermal stability; trehalose; xylit

Abstract
Addition of sugar influences the thermal stability of oxidoreductases. Horseradish peroxidase, lactoperoxidase and lipoxidase I from soybeans were investigated. Non reducing sugars like sucrose and trehalose prevent the investigated enzymes from heat denaturation. Maltose and lactose, two disaccharides with a 1,4-linkage, which still contain an aldehyd group for reduction reactions, however show destabilizing effects. Addition of glucose leads to an increased denaturation rate in all investigated examples. Xylit, a sugar alcohol, shows no effect. Only in very high concentrations (60%) enzyme stabilization can be observed. The effects of the investigated sugars on thermal-denaturation correlates with the redox potential of their solutions.

: http://publica.fraunhofer.de/dokumente/PX-10966.html