期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：2
页码：81-93
出版社：Galati University Press
摘要：The heat induced conformational and structural changes of glucose oxidase fromAspergillus niger at pH 5.0 and 4.0 were investigated using fluorescencespectroscopy. Experimental studies were conducted in buffer solution in the 25°C-70°C temperature range at constant time. At both pH values, the phase diagramwas linear, indicating the presence of two molecular species induced by thermaltreatment. When thermally treating the glucose oxidase at pH 4.0, the denaturationprocess was faster than the one at pH 5.0, probably due to the release of cofactorFAD and molten globule formation. The quenching experiments using acrylamideand iodide revealed a more flexible conformation of glucose oxidase at highertemperatures, especially at pH 4.0.
