Stabilization of Enzyme by Using Hydrophobic Ligands

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The protection (stabilization) effect of various hydrophobic ligands on the denaturation and aggregation of carbonic anhydrase from bovine (CAB) has been quantitatively investigated under various heat stress conditions. In a limited temperature range (40∼60°C), where the protein was only partially denatured and the local hydrophobicities (<I>LH</I>) of CAB were positive effective stabilization of the protein is achieved by the addition of various ligands. The importance of balance between hydrophobic head and hydrophilic tail of the ligands is hypothesized.

収録刊行物

  • Journal of chemical engineering of Japan

    Journal of chemical engineering of Japan 31(1), 118-122, 1998-02

    The Society of Chemical Engineers, Japan

参考文献:  18件中 1-18件 を表示

被引用文献:  1件中 1-1件 を表示

各種コード

  • NII論文ID(NAID)
    10002064990
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    SHO
  • ISSN
    00219592
  • NDL 記事登録ID
    4427722
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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