Chemical modification and thermal stability study of β-cyclodextrin- and PAMAM-trypsin conjugates

Author

Treetharnmathurot, B. ; Ovatlarnporn, C. ; Wungsinthaweekul, Juraithip ; Wiwattanapatapee, Ruedeekom

Author_Institution

Dept. of Pharm. Technol., Prince of Songkla Univ., Songkhla

fYear

2009

fDate

5-8 Jan. 2009

Firstpage

954

Lastpage

959

Abstract

Bovine pancreatic trypsin conjugates were first synthesized using succinoylated beta-cyclodextrin and succinoylated PAMAM dendrimer. Their conjugates had a trypsin content of 72 and 50 wt%, respectively. The trypsin activity of conjugates measured by using Nalpha-benzoyl-D, L-arginine-p-nitroanilide hydrochloride (BAPNA) as substrate was decreased by polymer conjugation. The kinetic parameters (K_M, V_max and K_cat) were also calculated. The beta-cyclodextrin-trypsin conjugate was more stable than native trypsin and PAMAM-trypsin conjugate at all temperatures between 30-70degC. It also exhibited better thermal stability in the autolysis assays at 40degC.

Keywords

biomedical materials; enzymes; polymers; thermal stability; Bovine pancreatic trypsin conjugates; PAMAM-trypsin conjugates; beta-cyclodextrin conjugates; polymer conjugation; temperature 30 degC to 70 degC; thermal stability; Amino acids; Biochemistry; Chemical technology; Chemistry; Drugs; Immune system; Polymers; Proteins; Thermal resistance; Thermal stability; β-cyclodextrin; PAMAM dendrimer; polymer-protein conjugates; thermal stability;

fLanguage

English

Publisher

ieee

Conference_Titel

Nano/Micro Engineered and Molecular Systems, 2009. NEMS 2009. 4th IEEE International Conference on

Conference_Location

Shenzhen

Print_ISBN

978-1-4244-4629-2

Electronic_ISBN

978-1-4244-4630-8

Type

conf

DOI

10.1109/NEMS.2009.5068732

Filename

5068732