Z. Sasvari et B. Asboth, Crosslinking of glucoamylases via carbohydrates hardly affects catalysis but impairs stability, BIOTECH BIO, 63(4), 1999, pp. 459-463
Mild oxidation of glucoamylases from Aspergillus niger (E.C.3.2.1.3.) with
periodate, followed by incubation with adipic acid dihydrazide, covalently
linked enzyme molecules via their glycosyl groups. Size exclusion chromatog
raphy demonstrated and electron microscopy confirmed the formation of tetra
mers and octamers. Heat inactivation studies in the range of 60 degrees to
80 degrees C indicated that, in contrast to a priori expectations, crosslin
king via the carbohydrates decreased rather than increased thermostability.
The covalently linked species, even the octamers, displayed similar activi
ty as the native forms toward maltose and soluble starch, but activity towa
rd raw starch was completely lost. (C) 1999 John Wiley & Sons, Inc.