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Amidated amino acids are prominent additives for preventing heat-induced aggregation of lysozyme

Paper ID Volume ID Publish Year Pages File Format Full-Text
22222 43262 2007 4 PDF Available
Title
Amidated amino acids are prominent additives for preventing heat-induced aggregation of lysozyme
Abstract

An additive that is highly effective in small amounts for controlling protein inactivation and aggregation has long been demanded. In this paper we show amidated amino acids as new potent additives. In the presence of 100 mM amidated amino acids, e.g., Ala, Arg, Asn, Met, and Val, the heat-induced inactivation and aggregation of lysozyme at pH 7.1 are one order of magnitude slower than those in the absence of additives. Although a high Arg concentration (>1 M) has been used to prevent aggregation among amino acids, it is worth mentioning that above amidated amino acids can prevent aggregation at submolar concentrations. The data obtained suggest the importance of amino and amide groups rather than the guanidium group as an aggregation suppressor.

Keywords
lysozyme; amidated amino acids; protein aggregation; thermal inactivation
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Amidated amino acids are prominent additives for preventing heat-induced aggregation of lysozyme
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 103, Issue 5, May 2007, Pages 440–443
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
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