Studies of the effect of organic solvents on the stability of β-glucosidase from Fusarium oxysporum

Tsitsimpikou, C; Voutou, D; Christakopoulos, P; Kekos, D; Macris, BJ; Kolisis, FN

dc.contributor.author	Tsitsimpikou, C	en
dc.contributor.author	Voutou, D	en
dc.contributor.author	Christakopoulos, P	en
dc.contributor.author	Kekos, D	en
dc.contributor.author	Macris, BJ	en
dc.contributor.author	Kolisis, FN	en
dc.date.accessioned	2014-03-01T01:10:18Z
dc.date.available	2014-03-01T01:10:18Z
dc.date.issued	1994	en
dc.identifier.issn	01415492	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11361
dc.subject	Organic Solvent	en
dc.subject.other	beta glucosidase	en
dc.subject.other	glucose	en
dc.subject.other	hexane	en
dc.subject.other	n,n dimethylformamide	en
dc.subject.other	organic solvent	en
dc.subject.other	pentanol	en
dc.subject.other	tetrahydrofuran	en
dc.subject.other	article	en
dc.subject.other	enzyme activity	en
dc.subject.other	enzyme stability	en
dc.subject.other	freeze drying	en
dc.subject.other	fusarium oxysporum	en
dc.subject.other	hydrophobicity	en
dc.subject.other	ph	en
dc.subject.other	temperature	en
dc.title	Studies of the effect of organic solvents on the stability of β-glucosidase from Fusarium oxysporum	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/BF01022624	en
heal.identifier.secondary	http://dx.doi.org/10.1007/BF01022624	en
heal.publicationDate	1994	en
heal.abstract	The effect of organic solvents on the stability of β-glucosidase in a powder form, isolated from Fusarium oxysporum, has been studied using several organic solvents of different degree of hydrophobicity. It was found that β-glucosidase remains quite stable after a prolonged incubation in the presence of most of the organic solvents used, even at temperatures as high as 70°C. Only dimethylformamide (DMF) and tetrahydrofuran (THF) reduce considerably the enzyme activity in a short preincubation period. Studies on the effect of the pH of the buffer used prior to lyophilization, as well as of exogenous added water to the incubation mixture, on enzyme stability show that it is more stable in pH 5.0 and in the lowest water content. In addition it was found that the presence of glucose in the lyophilization procedure gives a significant protection to the enzyme when it is incubated for 30 h in pentanol and n-hexane.	en
heal.journalName	Biotechnology Letters	en
dc.identifier.doi	10.1007/BF01022624	en
dc.identifier.volume	16	en
dc.identifier.issue	1	en
dc.identifier.spage	57	en
dc.identifier.epage	62	en