title

اثر اسمولیتی سوکروز بر تقلیب حرارتی آمین اکسیداز حاوی مس از جوانه نخود

امانی, مجتبی ، برزگر, ابوذر ، مأذنی, محمد (1396) اثر اسمولیتی سوکروز بر تقلیب حرارتی آمین اکسیداز حاوی مس از جوانه نخود. The Protein Journal ــ 36 (2). ص.ص.147-153. شاپا 1572-3887

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آدرس اینترنتی رسمی : http://link.springer.com/journal/10930


عنوان انگليسی

Osmolytic Effect of Sucrose on Thermal Denaturation of Pea Seedling Copper Amine Oxidase

خلاصه انگلیسی

Protein stability is a subject of interest by many researchers. One of the common methods to increase the protein stability is using the osmolytes. Many studies and theories analyzed and explained osmolytic effect by equilibrium thermodynamic while most proteins undergo an irreversible denaturation. In current study we investigated the effect of sucrose as an osmolyte on the thermal denaturation of pea seedlings amine oxidase by the enzyme activity, fluorescence spectroscopy, circular dichroism, and differential scanning calorimetry. All experiments are in agreement that pea seedlings amine oxidase denaturation is controlled kinetically and its kinetic stability is increased in presence of sucrose. Differential scanning calorimetry experiments at different scanning rates showed that pea seedlings amine oxidase unfolding obeys two-state irreversible model. Fitting the differential scanning calorimetry data to two-state irreversible model showed that unfolding enthalpy and T *, temperature at which rate constant equals unit per minute, are increased while activation energy is not affected by increase in sucrose concentration. We concluded that osmolytes decrease the molecular oscillation of irreversible proteins which leads to decline in unfolding rate constant.

نوع سند :مقاله
زبان سند : انگلیسی
نویسنده مسئول :مجتبی امانی
نویسنده :ابوذر برزگر
نویسنده :محمد مأذنی
ضریب تاثیر و نمایه مجلات:Impact Factor(2015) 1.029 Indexed in: ISI, Pubmed/Medline/Index Medicus, Scopus, Chemical Abstracts Service (CAS), EBSCO
کلیدواژه ها (انگلیسی):Pea seedlings amine oxidase, Sucrose, Differential scanning calorimetry, Stability
موضوعات :QU بیوشیمی
بخش های دانشگاهی :دانشكده پزشكي > گروه علوم پایه > بخش بیوفیزیک
کد شناسایی :8602
ارائه شده توسط : دکتر مجتبی امانی
ارائه شده در تاریخ :15 فروردین 1396 10:02
آخرین تغییر :20 مرداد 1399 08:41

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