Correlation between thermostability and stability of glycosidases in ionic liquid |
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| Authors: | Ferdjani Salim Ionita Marina Roy Bimalendu Dion Michel Djeghaba Zeineddine Rabiller Claude Tellier Charles |
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| Institution: | (1) Biotechnologie, Biocatalyse et Bior?gulation, UMR 6204 CNRS, Universit? de Nantes, 2, rue de la Houssini?re, 44322 Nantes cedex 03, France;(2) Laboratoire de Chimie Organique Appliqu?e, Universit? Badji Mokhtar, B. P. 12, Annaba, Algeria; |
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| Abstract: | The activity and stability of a β-glycosidase (Thermus thermophilus) and two α-galactosidases (Thermotoga maritima and Bacillus stearothermophilus) were studied in different hydrophilic ionic liquid (IL)/water ratios. For the ILs used, the glycosidases showed the best
stability and activity in 1,3-dimethylimidazolium methyl sulfate MMIM]MeSO4] and 1,2,3-trimethylimidazolium methyl sulfate TMIM]MeSO4]. A close correlation was observed between the thermostability of the enzymes and their stability in IL media. At high IL
concentration (80%), a time-dependent irreversible denaturing effect was observed on glycosidases while, at lower concentration
(<30%), a reversible inactivation affecting mainly the k
cat was obtained. The results demonstrate that highly thermostable glycosidases are more suitable for biocatalytic reactions
in water-miscible ILs. |
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