2015
DOI: 10.1016/j.ijbiomac.2015.02.005
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Enhanced thermal stability and pH behavior of glucose oxidase on electrostatic interaction with polyethylenimine

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Cited by 24 publications
(17 citation statements)
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“…The graph shows a slight shifting of the enzyme activity optimal temperature between the free and immobilized conditions. Free GOx displayed a maximum activity at 50 °C which decreased by 50% at ~60 °C and continued to decline until the activity is absent at 75 °C indicating enzyme denature due to temperature-related destruction of the enzyme structure as consistent to the literature 59,60 . In contrast, immobilized GOx reaches the highest activity at 55 °C which decreased by 50% at ~65 °C indicating an increase in improvement of thermal stability of the immobilized enzyme.…”
Section: Resultssupporting
confidence: 83%
“…The graph shows a slight shifting of the enzyme activity optimal temperature between the free and immobilized conditions. Free GOx displayed a maximum activity at 50 °C which decreased by 50% at ~60 °C and continued to decline until the activity is absent at 75 °C indicating enzyme denature due to temperature-related destruction of the enzyme structure as consistent to the literature 59,60 . In contrast, immobilized GOx reaches the highest activity at 55 °C which decreased by 50% at ~65 °C indicating an increase in improvement of thermal stability of the immobilized enzyme.…”
Section: Resultssupporting
confidence: 83%
“…Also, when speaking about thermo-responsive properties, which are correlated with the principal moment of inertia, LPEIs should be chosen over BPEIs. The structural principal moment is related to temperature and thus the thermal (in)stability of the GOx-PEI complex [29]. The optimal size of PEI must be around C18N10, which is at about the middle of the length of PEI chain, as suggested by the QSAR model developed in this study, in view of getting evidence of a certain “saturation” of GOx by PEI, and vice versa , when the size of the PEI molecule increases.…”
Section: Discussionmentioning
confidence: 95%
“…Generally, stability for pH [51][52][53][54], heat [52][53][54][55][56][57][58], and other properties [59][60][61][62][63][64][65][66][67][68][69][70][71] is improved by the immobilization of the enzymes. However, as mentioned above, improvements in enzyme properties such as heat tolerance and pH stability are effective in enhancing stability.…”
Section: Supporting Materialsmentioning
confidence: 99%