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

Content Provider	Europe PMC
Author	Tishkov, V.I. Uglanova, S.V. Fedorchuk, V.V. Savin, S.S.
Copyright Year	2010
Abstract	The kinetics of the thermal inactivation of recombinant wild–type formate dehydrogenasefrom Candida boidinii yeast was studied in the temperature range of53–61oC and pH 6.0, 7.0, and 8.0. It was shown that the loss of theenzyme’s activity proceeds via a monomolecular mechanism. Activation parameters∆Н­ and ∆S­ were calculated based on the temperaturerelations 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 phosphatebuffer or of the enzyme substrate sodium formate at pH = 7.0.
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ISSN	20758251
Journal	Acta Naturae
Volume Number	2
PubMed Central reference number	PMC3347553
Issue Number	2
PubMed reference number	22649645
Language	English
Publisher	A.I. Gordeyev
Publisher Date	2010-07-01
Access Restriction	Open
Rights License	This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2010 Park-media Ltd.
Subject Keyword	formate dehydrogenase Candida boidinii thermal inactivation ionic strength stabilization
Content Type	Text
Resource Type	Article
Subject	Molecular Biology Biochemistry Molecular Medicine Biotechnology