Influence of Ion Strength and pH on Thermal Stability of Yeast Formate Dehydrogenase

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Abstract


The kinetics of the thermal inactivation of recombinant wild-type formate dehydrogenase from Candida boidinii yeast was studied in the temperature range of 53-61 oC and pH 6.0, 7.0, and 8.0. It was shown that the loss of the enzyme’s activity proceeds via a monomolecular mechanism. Activation parameters ∆≠ and ∆S≠ were calculated based on the temperature relations dependence of inactivation rate constants according to the transition state theory. Both parameters are in a range that corresponds to globular protein denaturation processes. Optimal conditions for the stability of the enzyme were high concentrations of the phosphate buffer or of the enzyme substrate sodium formate at pH = 7.0.

Influence of Ion Strength and pH on Thermal Stability of Yeast Formate Dehydrogenase

V I Tishkov

Lomonosov Moscow State University; Innovations and High Technologies MSU Ltd; Bach Institute of Biochemistry, Russian Academy of Sciences

Email: vitishkov@gmail.com
Department of Chemical Enzymology, Faculty of Chemistry

S V Uglanova

Lomonosov Moscow State University; Emanuel Institute of Biochemical Physics, Russian Academy of Sciences

Department of Chemical Enzymology, Faculty of Chemistry

V V Fedorchuk

Lomonosov Moscow State University

Department of Chemical Enzymology, Faculty of Chemistry

S S Savin

Innovations and High Technologies MSU Ltd; Bach Institute of Biochemistry, Russian Academy of Sciences

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Copyright (c) 2010 Tishkov V.I., Uglanova S.V., Fedorchuk V.V., Savin S.S.

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