Supramolecular interactions mediated thermal stabilization for alpha-amylase modified with beta-cyclodextrin-carboxymethylcellulose polymer

摘要

alpha-Amylase from Bacillus subtilis was modified with a beta-cyclodextrin-carboxymethylcellulose polymer and retained 90% of its initial activity. Its thermostability was enhanced from 68degreesC to 82.5degreesC over 10 min incubation and the resistance to inactivation at 75degreesC was increased 5-fold. The influence of supramolecular associations polymer-protein on enzyme thermostabilization was demonstrated. [References: 15]