Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics

The sweet potato β-amylase (SPA) was modified by 6 types of methoxy polyethylene glycol to enhance its specific activity and thermal stability. The aims of the study were to select the optimum modifier, optimize the modification parameters, and further investigate the characterization of the modifie...

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Autores principales: Liang, Xinhong, Zhang, Wanli, Ran, Junjian, Sun, Junliang, Jiao, Lingxia, Feng, Longfei, Liu, Benguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278334/
https://www.ncbi.nlm.nih.gov/pubmed/30356009
http://dx.doi.org/10.3390/molecules23112754
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author Liang, Xinhong
Zhang, Wanli
Ran, Junjian
Sun, Junliang
Jiao, Lingxia
Feng, Longfei
Liu, Benguo
author_facet Liang, Xinhong
Zhang, Wanli
Ran, Junjian
Sun, Junliang
Jiao, Lingxia
Feng, Longfei
Liu, Benguo
author_sort Liang, Xinhong
collection PubMed
description The sweet potato β-amylase (SPA) was modified by 6 types of methoxy polyethylene glycol to enhance its specific activity and thermal stability. The aims of the study were to select the optimum modifier, optimize the modification parameters, and further investigate the characterization of the modified SPA. The results showed that methoxy polyethylene glycol maleimide (molecular weight 5000, Mal-mPEG5000) was the optimum modifier of SPA; Under the optimal modification conditions, the specific activity of Mal-mPEG5000-SPA was 24.06% higher than that of the untreated SPA. Mal-mPEG5000-SPA was monomeric with a molecular weight of about 67 kDa by SDS-PAGE. The characteristics of Mal-mPEG5000-SPA were significantly improved. The K(m) value, V(max) and Ea in Mal-mPEG5000-SPA for sweet potato starch showed that Mal-mPEG5000-SPA had greater affinity for sweet potato starch and higher speed of hydrolysis than SPA. There was no significant difference of the metal ions’ effect on Mal-mPEG5000-SPA and SPA.
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spelling pubmed-62783342018-12-13 Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics Liang, Xinhong Zhang, Wanli Ran, Junjian Sun, Junliang Jiao, Lingxia Feng, Longfei Liu, Benguo Molecules Article The sweet potato β-amylase (SPA) was modified by 6 types of methoxy polyethylene glycol to enhance its specific activity and thermal stability. The aims of the study were to select the optimum modifier, optimize the modification parameters, and further investigate the characterization of the modified SPA. The results showed that methoxy polyethylene glycol maleimide (molecular weight 5000, Mal-mPEG5000) was the optimum modifier of SPA; Under the optimal modification conditions, the specific activity of Mal-mPEG5000-SPA was 24.06% higher than that of the untreated SPA. Mal-mPEG5000-SPA was monomeric with a molecular weight of about 67 kDa by SDS-PAGE. The characteristics of Mal-mPEG5000-SPA were significantly improved. The K(m) value, V(max) and Ea in Mal-mPEG5000-SPA for sweet potato starch showed that Mal-mPEG5000-SPA had greater affinity for sweet potato starch and higher speed of hydrolysis than SPA. There was no significant difference of the metal ions’ effect on Mal-mPEG5000-SPA and SPA. MDPI 2018-10-24 /pmc/articles/PMC6278334/ /pubmed/30356009 http://dx.doi.org/10.3390/molecules23112754 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liang, Xinhong
Zhang, Wanli
Ran, Junjian
Sun, Junliang
Jiao, Lingxia
Feng, Longfei
Liu, Benguo
Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title_full Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title_fullStr Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title_full_unstemmed Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title_short Chemical Modification of Sweet Potato β-amylase by Mal-mPEG to Improve Its Enzymatic Characteristics
title_sort chemical modification of sweet potato β-amylase by mal-mpeg to improve its enzymatic characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278334/
https://www.ncbi.nlm.nih.gov/pubmed/30356009
http://dx.doi.org/10.3390/molecules23112754
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