Abstract
A fatty acid hydroperoxide lyase of mung beans has been covalently immobilized on different commercially available gels which represents the first immobilization of this type of enzyme from a higher plant. UltraLink Iodoacetyl possessed optimum coupling properties and yielded a maximum activity of 1.3 U ml−1 gel and a yield of 84%. The effect of various protective reagents (e.g. thiols, antioxidants) and of the substrate concentration on the re-usability of the immobilized enzyme was investigated. Compared to a control, the relative activity during re-use was enhanced 1.8- to 2.3-fold in the presence of dithiothreitol. As the hydroperoxide lyase was irreversibly inhibited by the substrate, its re-usability depended strongly on the hydroperoxide concentration. The lowest inactivation was with 55 μM hydroperoxide which resulted in a relative activity of 73% after the third cycle. The storage stability of the hydroperoxide lyase was significantly improved by immobilization and resulted in a relative activity of 86% after 18 days, whereas the soluble enzyme lost 68% of its initial activity. © Rapid Science Ltd. 1998
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Rehbock, B., Berger, R.G. Covalent immobilization of a hydroperoxide lyase from mung beans (Phaseolus radiatus L.). Biotechnology Techniques 12, 539–544 (1998). https://doi.org/10.1023/A:1008855531469
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DOI: https://doi.org/10.1023/A:1008855531469