Enhanced stability of laccase in the presence of phenolic compounds

被引：45
|
作者：
Mai, C [1 ]
Schormann, W [1 ]
Milstein, O [1 ]
Hüttermann, A [1 ]
机构：
[1] Univ Gottingen, Inst Forest Bot, D-37077 Gottingen, Germany
来源：
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2000年 / 54卷 / 04期
关键词：
D O I：
10.1007/s002530000452
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The storage stability of laccase (EC 1.10.3.2) from the white-rot basidomycete Trametes versicolor in potassium-citrate buffer was enhanced by various phenolic compounds as well as by lignin sulfonate. The highest storage stability was obtained with phenolics, e.g. phloroglucin and 3,5-dihydroxybenzoic acid; these represent substrates of laccase which an oxidized slowly because of their relatively high redox potential and which did not precipitate from the solution within the tested period of time. Sterilization enhanced the stability of laccase but additional stabilization by phenolics was observed both under sterile and non-sterile conditions. We thus concluded that stabilization occurred not only through prevention of microbial degradation.
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页码：510 / 514
页数：5
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