甜菜碱对溶菌酶去折叠热力学和复性动力学的影响  

Effect of betaine on unfolding thermodynamics and refolding kinetics of lysozyme

作　　者：刘建华[1] 董晓燕[1] 武扬[1] 孙彦[1] 

机构地区：[1]天津大学化工学院生物化工系,天津300072

出　　处：《化工学报》2007年第2期465-470,共6页CIESC Journal

基　　金：河北省教育厅科研计划(2004107);唐山市科学技术研究和发展计划(04204501C-20)。~~

摘　　要：Equilibrium denaturation of lysozyme by guanidinium chloride in the presence of betaine was investigated by tryptophan fluorescence.Betaine was used as a folding aid to enhance the renaturation of denatured-reduced lysozyme, the refolding kinetic behavior was studied at a low guanidinium chloride concentration by a competitive model of first-order folding reaction and third-order aggregation.It was found that betaine could shift in the transition midpoint in the guanidinium chloride induced equilibrium unfolding experiments, indicating that betaine could improve the thermodynamic stability of lysozyme.In the presence of betaine, the aggregation rate was decreased and the refolding rate was increased, the refolding yield could be increased.Equilibrium denaturation of lysozyme by guanidinium chloride in the presence of betaine was investigated by tryptophan fluorescence. Betaine was used as a folding aid to enhance the renaturation of denatured-reduced lysozyme, the refolding kinetic behavior was studied at a low guanidinium chloride concentration by a competitive model of first-order folding reaction and third-order aggregation. It was found that betaine could shift in the transition midpoint in the guanidinium chloride induced equilibrium unfolding experiments, indicating that betaine could improve the thermodynamic stability of lysozyme. In the presence of betaine, the aggregation rate was decreased and the refolding rate was increased, the refolding yield could be increased.

关 键 词：溶菌酶 去折叠 复性 动力学 甜菜碱 

分 类 号：O629.73[理学—有机化学] O643.1[理学—化学]