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Tytuł artykułu

Behaviour of glucose oxidase during formation and ageing of silica gel studied by fluorescence spectroscopy

Autorzy
Identyfikatory
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Glucose oxidase was entrapped in silica gels obtained by the sol-gel process with the retention of a part of its activity. The stability of the enzyme molecule during the sol-gel transition and ageing of the wet gel was followed by the measurement of fluorescence of tryptophan and flavin adeninedinucleotide (FAD). The results indicate unfolding and denaturation of the enzyme protein caused by the changes of microenvironment inside gel, presence of ethanol, decomposition of FAD and photosensitised oxidation of tryptophan by FAD. Among the products of FAD decomposition, alloxazine derivatives were identified through their specific fluorescence characteristics. The results of the observation of the fluorescencje variation and activity assay of the gel are in good agreement. The experiments with the dried gel indicato that illumination is not necessary to sensitise the reaction of oxidation of tryptophane by FAD although In the presence of light the effectiveness of this process is higher. Presumably the decomposition of FAD and tryptophan is not only induced by light but also by the paramagnetic (with free radical character) defects in the gel matrix. This reaction is enhanced by the presence of glucose and depends also on pH of the buffer used in the gel preparation. The products of the enzyme degradation are easily washed out from the gel. Leaching of active enzyme from the gel was also observed.
Czasopismo
Rocznik
Strony
397--416
Opis fizyczny
Bibliogr. 51 poz.,
Twórcy
autor
  • Institute of General Food Chemistry, Department of Biochemistry and Food Science, Technical University of Łódź, 90-924 Łódź, ul. Wólczańska 171/173, Poland
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Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BPW7-0005-0076
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