Characterization of Water-Soluble Complexes of Polyacrylic Acid with α-Amylase from Aspergillus oryzae

Polycomplex formation of α-Amylase from Aspergillus oryzae (TAKA) with polyacrylic acid (PAA) was studied by pH titration, fluorescence, and high performance liquid chromatography (HPLC) methods in water solutions. Acording to the our results, the complex formation and its solubility were depended o...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	The Protein Journal 2010-02, Vol.29 (2), p.120-126
Hauptverfasser:	Altikatoglu, Melda, Tavukcuoglu, Özlem, Mustafaev, Mamed
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylic Resins - chemistry alpha-Amylases - chemistry alpha-Amylases - metabolism Animal Anatomy Aspergillus oryzae - enzymology Biochemistry Bioorganic Chemistry Chemistry Chemistry and Materials Science Fungal Proteins - chemistry Fungal Proteins - metabolism Histology Hydrogen-Ion Concentration Morphology Organic Chemistry Water - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Polycomplex formation of α-Amylase from Aspergillus oryzae (TAKA) with polyacrylic acid (PAA) was studied by pH titration, fluorescence, and high performance liquid chromatography (HPLC) methods in water solutions. Acording to the our results, the complex formation and its solubility were depended on nature of enzyme and the pH of solutions. Both of them correlates isoelectric points (PI). The stability of PAA–amylase complexes was negligibly weak at pH 7 [pH > pI (isoelectric pH)]. Stable water-soluble polycomplexes were formed at pH 5 (pI ~4.5) and coexisted with free protein molecules. Insoluble complexes has been observed at pH
ISSN:	1572-3887 1573-4943 1875-8355
DOI:	10.1007/s10930-010-9231-y