Catalytic and thermodynamic properties of glycosylated Bacillus cereus cyclodextrin glycosyltransferase

Cyclodextrin glycosyltransferase (CGTase) was covalently coupled to five oxidized polysaccharides differing in structure and chemical nature. The conjugates were evaluated for the retained activity, kinetic and thermodynamic stability. The conjugated CGTase with oxidized dextran (MW 47000) had the highest retained specific activity (70.05%) and the highest half-life (T-1/2) at 80 degrees C. Compared to the native enzyme, the conjugated preparation exhibited higher optimum temperature, lower activation energy (E-a), lower deactivation constant rate (k(d)), higher T-1/2, and higher D values (decimal reduction time) within the temperature range of 60-80 degrees C. The values of thermodynamic parameters for irreversible inactivation of native and conjugated CGTase indicated that conjugation significantly decreased entropy (Delta S*) and enthalpy of deactivation (Delta H*). The results of thermodynamic analysis for cyclodextrin production from starch indicated that The enthalpy of activation (Delta H*) and free energy of activation (Delta G*), (free energy of transition state) Delta G*(E-T) and (free energy of substrate binding) Delta G*(E-S) values were lower for the conjugated CGTase. Similarly, there was significant impact on improvement of k(cat), k(cat)/K-m, values. Both native and conjugated enzyme produce a-cyclodextrin from starch. (C) 2015 Elsevier B.V. All rights reserved.