不同糖对纤维素酶保护的机理研究

旨在通过测量海藻糖、葡萄糖、蔗糖、葡聚糖、纤维素酶以及纤维素酶分别与这些糖的混合物的红外光谱和差示扫描量热谱图，研究糖和纤维素酶分子间的相互作用，推测海藻糖对纤维素酶保护的机理。结果表明，海藻糖的羟基同酶分子以氢键的形式结合提高了酶的热变性温度，增加了酶的热稳定性。另一方面，海藻糖分子包裹在酶分子周围，或填充在酶分子的空间结构内，特别是酶的活性部位附近，并形成玻璃态，将酶蛋白的空间结构固定住而避免酶的失活。

Protective mechanism of sugars acting on cellulase

Interactions of sugars with dried enzymes and the thermal stability of the enzymes were investigated. Trehalose, glucose, sucrose, and dextran and their mixtures with cellulase were characterized by infrared (IR) spectrometry and differential scanning calorimetry (DSC). The protective mechanism of trehalose on cellulase during drying and storage can be described as follows: trehalose not only increases the enzyme stability but also forms a glass in and around the enzyme molecules, especially near the enzyme active sites. Because the enzyme structure is restricted by the trehalose glass, the enzyme activity can be preserved at high temperatures.