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Influence of Ethylenediaminetetraacetic Acid (EDTA) on the Structural Stability of Endoglucanase from Aspergillus aculeatus

Gajendra, S. Naika and Purnima Kaul, Tiku (2011) Influence of Ethylenediaminetetraacetic Acid (EDTA) on the Structural Stability of Endoglucanase from Aspergillus aculeatus. Journal of Agricultural and Food Chemistry, 59 (13). pp. 7341-7345.

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Abstract

The effect of the chelating agent ethylenediaminetetraacetic acid (EDTA) on the structure and function of endoglucanase is studied. In the presence of 2 mM EDTA, endoglucanase showed an enhanced enzymatic activity of 1.5-fold compared to control. No further change in activity was observed with increase in the concentration of EDTA to 5 mM. The Km values for control and in the presence of EDTA are 0.060 and 0.044%, respectively, and Kcat was 1.9 min�1 in the presence of EDTA. The kinetic parameters indicated a decrease in the Km with an increase in the Kcat. Far-ultraviolet circular dichroism (far-UV-CD) results showed a 20% decrease in ellipticity values at 217 nm in the presence of EDTA compared to native enzyme. The apparent Tm shifted from a control value of 57(1 to 76(1 �C in the presence of EDTA (5 mM). The above results suggested that the enhanced activity in the presence of EDTA is due to an increase in the Kcat and flexible conformation of the enzyme. The stability of endoglucanase increased in the presence of EDTA.

Item Type: Article
Uncontrolled Keywords: endoglucanase, activity, EDTA, structure
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2011 06:03
Last Modified: 28 Nov 2017 04:17
URI: http://ir.cftri.com/id/eprint/10204

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