title: Stabilisation and immobilisation of penicillin amidase.
abstract: Penicillin amidase was coupled to a periodate-oxidised dextran by reductive alkylation in the presence of sodium cyanoborohydride. A loss of activity (25%) was observed but the conjugate enzyme dextran was more thermostable than the native enzyme. Native and dextran-conjugated penicillin amidase were immobilised on amino activated silica (Promaxon, Spherosil, Aerosil) by a classical method using glutaraldehyde for the native enzyme and reductive alkylation for the modified enzyme. Good relative activity of the enzymes was obtained after insolubilisation. Immobilisation of both native and modified enzymes resulted in the thermostabilisation of the penicillin amidase.
authors.affiliation: Université Catholique de Louvain, Unité de Biochimie, Louvain-la-Neuve, Belgium.
authors.forename: N
authors.initials: N
authors.lastname: Burteau
authors.forename: S
authors.initials: S
authors.lastname: Burton
authors.forename: R R
authors.initials: RR
authors.lastname: Crichton
mesh_terms: D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000378:metabolism*; D004926:Escherichia coli / Q000201:enzymology; D007700:Kinetics; D010405:Penicillinase / Q000302:isolation & purification / Q000378:metabolism*; D013816:Thermodynamics
chemical_list: D004800:Enzymes, Immobilized; D010405:Penicillinase