[Effect of the degree of modification of trypsin amino groups with polymers on the enzymatic and conformation properties of the protein].
Trypsin was modified by introducing fragments containing an azo-bond into its molecule by the reaction of free amino groups of the enzyme with an azide of 2,2'-azobisisobutryic acid. Subsequently free-radical polymerization of N-vinyl pyrrolidone was carried out with the high molecular weight initiator obtained. The degree of modification of amino groups in trypsin was n = 6 divided by 12, which distinguishes this type of modification from that earlier proposed by the authors. In that case dichlorohydrate of dimethylimidate of 2,2'-azobisisobutyric acid was used for introducing azo-bonds into the molecule of the protein, n being equal to 2-3. It is shown that under the conditions of autolytic degradation both high molecular weight initiator based on trypsin and the trypsin-PVP (poly-N-vinyl pyrrolydone) covalent conjugates exhibit higher stability than initial trypsin. The method of circular dichroism was used for comparison of conformational properties of the modified trypsin forms. An increase of the rate of thermal inactivation was found to result from conformational changes occurring on modification of the enzyme.
Vlasov
G P
GP
Nikonova
I N
IN
Illarionova
N G
NG
Denisov
I G
IG
D000588:Amines / Q000032:analysis*; D001391:Azo Compounds / Q000032:analysis; D002942:Circular Dichroism; D011108:Polymers; D011487:Protein Conformation; D011760:Pyrrolidinones; D014357:Trypsin / Q000302:isolation & purification*; D014361:Trypsin Inhibitors
D000588:Amines; D001391:Azo Compounds; D011108:Polymers; D011760:Pyrrolidinones; D014361:Trypsin Inhibitors; C042670:N-vinyl-2-pyrrolidinone; D014357:Trypsin
Izuchenie vliianiia stepeni modifikatsii aminogrupp tripsina polimerami na fermentativnye i konformatsionnye svoĭstva belka.