Thermal stability of penicillin G acylase : effect of stabilizing agents.
The role of sugars, polyhydroxy compounds, phenylacetic acid and 6-aminopenicillanic acid in stabilization of immobilized penicillin G acylase (IMPGA) was studied. The loss in the activity of IMPGA at 50 degrees C, 2 h, after incorporation of sucrose and mannitol at 0.1 M concentration was 16 and 18% respectively; the loss in the activity of the enzyme under these conditions in the absence of stabilizing agents was 40%.
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V K
VK
Research and Development, Hindustan Antibiotics Ltd., Pimpri, Pune 411 018, India.
Shewale
J G
JG
Sudhakaran
V K
VK
D002241:Carbohydrates / Q000494:pharmacology; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000737:chemistry; D006358:Hot Temperature; D010399:Penicillin Amidase / Q000737:chemistry*; D011108:Polymers / Q000494:pharmacology
D002241:Carbohydrates; D004800:Enzymes, Immobilized; D011108:Polymers; C024617:polyol; D010399:Penicillin Amidase