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Altered physicochemical characteristics of polyethylene glycol linked beet stem oxalate oxidase
Author(s) -
Varalakshmi P.,
Lathika K. M.,
Raghavan K. G.,
Singh B. B.
Publication year - 1995
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260460308
Subject(s) - polyethylene glycol , chemistry , oxalate , biochemistry , food science , botany , organic chemistry , biology
Oxalate oxidase (EC 1.2.3.4), obtained from the beet stem, was covalently linked to polyethylene glycol (PEG). Compared with native enzyme, the modified oxalate oxidase exhibited decreased electrophoretic mobility, increased storage stability, higher thermal stability, and resistance to heavy metal inactivation and proteolytic digestion. The chemical modification of oxalate oxidase with PEG also brought about a marked shift in its optimal pH, from pH 4.5 to 6.5, without altering its Michaelis constant ( K m ) significantly. These acquired properties of the immobilized oxalate oxidase render it suitable for possible applications in clinical, nutritional, and medical fields. © 1995 John Wiley & Sons, Inc.