.:: Biotechnology and Food Science

Article details

Journal

Zeszyty naukowe PŁ, Chemia Spożywcza i Biotechnologia
Zeszyt 71

Year

2007

Title

The thermal scanning fluorescence study on the conformational Stability of glucose oxidase (GOD) from aspergillus niger

Authors

Agnieszka Kowalska^a
Monika Gyugos^b, Dora Szego^b
Adriana Lopez Pineda^c
Diana Ayala^d
Yuan Xu^e
Nichola Hughes^f
Antonio Tito^g
Joanna Jabłońska^a
^aInstitute of General Food Chemistry, Technical University of Lodz, Poland
^bEötvös Loránd University, Budapest, Hungary
^cFacultad de Ciencias, Universidad de Alicante, Alicante, Spain
^dSan Francisco de Quito University, Quito, Ecuador
^eBiocentrum, Technical University of Denmark, Lyngby, Denmark
^fThe Queen's University of Belfast, Belfast, Northern Ireland, U.K.
^gNatural Science Department, University of Houston-Downtown, Houston, Texas, U.S.A Breitling Avenger Seawolf Replica

Pages: 35 - 48

Abstract

In this study, the temperature-induced unfolding process of glucose oxidase (GOD) from Aspergillus niger has been investigated by monitoring fluorescence intensity of FAD, which dissociates from the enzyme during denaturation. The temperature, as well as Gibbs free energy of the unfolding process of GOD have been determined. Additionally, the effect of glucose on the flavoprotein thermostability has also been studied. The obtained results suggest that thermal scanning fluorescence method is a sensitive, fast and simple method for recording conformational changes associated with the temperature-induced unfolding process of GOD.

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