Studies on the Thermodenaturation Behavior of Bacillus subtilis α‐Amylase on Chromatographic Media

The thermodenaturation behavior of Bacillus subtilis α‐amylase on some chromatographic media was studied by determining their adsorption parameters with frontal analysis. The experimental results show that on a RP‐C₁₈ reversed‐phase medium, a Chelating Sepharose Fast‐Flow chelated by Zn²⁺ affinity medium and a WCX‐1 cation‐exchange medium, a stable conformation of α‐amylase molecule separately exists below or over 30 °C; while on a PEG‐400 hydrophobic medium and a modified PEG‐400 medium, a stable conformation of α‐amylase molecule separately exists below 40 and 30 °C, and when the experimental temperatures are separately over 40 and 30 °C, a drastically conformational change of α‐amylase molecules can continuously take place. And by combining the intrinsic fluorescence emission spectrum and thermal inactivation profile of α‐amylase in free solution and on the PEG‐400 and modified PEG‐400 hydrophobic media, it can be concluded that in liquid chromatographic procedure, chromatographic media can induce the conformational change of α‐amylase molecules and promote their thermodenaturation; and in hydrophobic interaction chromatography, the higher the hydrophobicity of chromatographic medium, the lower the conformational change temperature of α‐amylase molecules on the chromatographic medium.     

水的六环结构及其对溶菌酶热变性的影响

通过理论分析和实验证明研究了水的六环结构及其生物功能,研究表明,水经低温超声定频谱振后,大多数呈六环和六笼形水分子簇存在,这种水在生物蛋白、核酸、细胞及组织活动中起到重要作用;经ＤＳＣ法实验证明,用六环水水合溶菌酶时,提高了其热抗变性能力。     

Effect of Stereoregular Polyelectrolyte on Protein Thermal Stability

Myoglobin was used as a model protein to study the effect of polyelectrolyte on protein thermal stability for solutions. Stereoregular polystyrene sulfonate was used to investigate the effect of chain properties on protein polyion binding affinity. Turbidity measurement indicate stronger binding to protein of atactic polystyrene sulfonate than isotactic polystyrene sulfonate, an effect that might be due to the higher chain flexibility of the atactic form. Differential scanning calorimetry (DSC) and small angle x-ray (SAXS) scattering indicate the presence of the polyelectrolyte has a destabilizing effect on the protein. The results showed that, although the presence of polyelectrolytes has no effect on myoglobin structure at room temperature at pH 7.4, myoglobin stability is reduced as the temperature is elevated. This effect is linked to the binding of the protein to the polylectrolyte. This binding is probably driven by a combination of electrostatic and hydrophobic interactions, the latter of which are enhanced at higher temperatures.