Optimizing the preparation conditions and characterization of cross-linked enzyme aggregates of a monoamine oxidase
DC Field | Value | Language |
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dc.contributor.author | Kim, Young-Jong | - |
dc.contributor.author | Kim, Young-Wan | - |
dc.date.accessioned | 2021-09-03T19:15:10Z | - |
dc.date.available | 2021-09-03T19:15:10Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2016-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/87315 | - |
dc.description.abstract | Monoamine oxidases are useful in determination of biogenic monoamines, particularly histamine and tyramine. In this study, cross-linked enzyme aggregates (CLEAs) technique was applied to improve the stability of a monoamine oxidase from Arthrobacter aurescens (AMAO). Under the optimized condition (50% of saturated ammonium sulfate, 5 mM glutaraldehyde, 2.0 mg/mL AMAO, 4 h-cross-linking at 25 degrees C, pH 8.0), CLEAs-AMAO was recovered with a yield of 82% based on the subjected total enzyme activity. Both pH activity and stability at alkaline pHs of CLEAs-AMAO were significantly improved compared to those of the free enzyme, resulting in the shift of optimum pH to pH 8.0 and a broader pH profile. The half-life of the CLEAs at 65 degrees C was elongated by 1.7-fold compared to that of the free enzyme, suggesting the thermal stability of AMAO was also improved by the CLEAs formation. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | BIOGENIC-AMINES | - |
dc.subject | HISTAMINE | - |
dc.subject | IMMOBILIZATION | - |
dc.subject | FOODS | - |
dc.subject | CLEAS | - |
dc.subject | ASSAY | - |
dc.subject | BIOSENSOR | - |
dc.subject | BEER | - |
dc.subject | WINE | - |
dc.title | Optimizing the preparation conditions and characterization of cross-linked enzyme aggregates of a monoamine oxidase | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Wan | - |
dc.identifier.doi | 10.1007/s10068-016-0221-5 | - |
dc.identifier.scopusid | 2-s2.0-85013667825 | - |
dc.identifier.wosid | 000387529400027 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.5, pp.1421 - 1425 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 25 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 1421 | - |
dc.citation.endPage | 1425 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002158962 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BIOGENIC-AMINES | - |
dc.subject.keywordPlus | HISTAMINE | - |
dc.subject.keywordPlus | IMMOBILIZATION | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordPlus | CLEAS | - |
dc.subject.keywordPlus | ASSAY | - |
dc.subject.keywordPlus | BIOSENSOR | - |
dc.subject.keywordPlus | BEER | - |
dc.subject.keywordPlus | WINE | - |
dc.subject.keywordAuthor | biogenic amine | - |
dc.subject.keywordAuthor | monoamine oxidase | - |
dc.subject.keywordAuthor | cross-linked enzyme aggregate | - |
dc.subject.keywordAuthor | pH stability | - |
dc.subject.keywordAuthor | thermostability | - |
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