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Chemical Modifications on Proteins Using Glutaraldehyde

Silva, Carla J. S. M. ; Sousa, Fernanda ; Gübitz, Georg ; Cavaco-Paulo, Artur

Food Technology and Biotechnology, 2004, Vol.42 (1), p.51

Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu

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  • Título:
    Chemical Modifications on Proteins Using Glutaraldehyde
  • Autor: Silva, Carla J. S. M. ; Sousa, Fernanda ; Gübitz, Georg ; Cavaco-Paulo, Artur
  • Assuntos: chromatography ; crosslinking ; glutaraldehyde ; protease ; proteins ; SDS-PAGE
  • É parte de: Food Technology and Biotechnology, 2004, Vol.42 (1), p.51
  • Notas: 110721
  • Descrição: In this work the effect of crosslinking the enzyme esperase (E.C. 3.4.21.62) and the proteins bovine serum albumin and casein with the bifunctional compound glutaraldehyde on molecular mass increase was studied. Two common techniques for measuring molecular mass of proteins were used: SEC and SDS-PAGE. These techniques revealed that the proteins bovine albumin and casein, when subjected to chemical crosslinking with glutaraldehyde, volume fraction 0.25 %, increased their molecular mass by 20- and 40-fold, respectively. It was also observed that Mr increased proportionally to the increase of glutaraldehyde concentration in the solution, and that the addition of glutaraldehyde should be done slowly, in small amounts, in order to attain bigger protein aggregates. When the proteolytic enzyme esperase was subjected to glutaraldehyde, no increase in its Mr was achieved. Several assumptions can be made to explain these results, the most reasonable being the low amount of free lysine groups available for crosslinking. This study confirms that glutaraldehyde is not an adequate crosslinker for esperase.
  • Editor: Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
  • Idioma: Croatian;Inglês
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