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Thermostability of immobilized plant microsomes

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Abstract

Microsomes from grapewine (V. vinifera L. cv. Camay Fréaux) cell homogenates were immobilized in calcium alginate beads. Cinnamic acid-4-hydroxylase activities for both freely suspended and immobilized microsomes were compared, resulting in a decrease of 30–40% of the initial activity as a consequence of immobilization. This decrease was probably due to both protein denaturation and microsomal mass losses during the gelation process. Nevertheless, immobilized microsomes showed an enhanced thermostability. Only 35% of the initial activity was lost when immobilized microsomes were incubated at 45°C for 10 minutes, whereas a 68% activity loss was observed when dealing with free microsomes.

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Authors and Affiliations

  1. Dto. of Biochemistry and Molecular Biology B and Immunology, Faculty of Chemistry, University of Murcia, E-30001, Murcia, Spain

    J. L. Iborra, J. Guardiola, M. Cánovas & A. Manjón

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  1. J. L. Iborra
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  2. J. Guardiola
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  3. M. Cánovas
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  4. A. Manjón
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Iborra, J.L., Guardiola, J., Cánovas, M. et al. Thermostability of immobilized plant microsomes. Biotechnol Lett 15, 1129–1132 (1993). https://doi.org/10.1007/BF00131202

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