Influence of surface hydrophilic/hydrophobic balance on enzyme properties.

Two different enzyme surface modifications were carried out in order to alter the protein hydrophilic/hydrophobic balance in opposite directions and to observe the effects induced on enzyme properties. First, a novel chemoenzymatic glycosylation method was applied, which resulted in a higher enzyme surface hydrophilic character. Then, an amphiphilic polymer, PEG, was bound to the enzymes by chemical means, and it brought about an increase in the global hydrophobic character.

Effect of temperature and pressure on yeast invertase stability: a kinetic and conformational study.

Kinetics of the temperature- or pressure-induced denaturation of invertase from Saccharomyces cerevisiae were obtained in the temperature range 45-70 degrees C and in the pressure range 500-650 MPa. The investigation was done by measuring the residual activities after cooling or pressure release and the intrinsic fluorescence of aromatic amino-acids (tyrosine and tryptophan) upon excitation at 277 nm. The residual activity decreased exponentially as a function of time incubation according to a biphasic model either with pressure or temperature, whereas the fluorescence emission indicated a difference between these two parameters.

A novel chemoenzymatic glycosylation strategy: application to lysozyme modification.

Hen egg lysozyme has been non-specifically glycosylated using a novel two-step strategy. First, a number of sucrose molecules have been chemically bound to the protein surface lysines, then the glycosidic chains have been enzymically lengthened, using a glycosyltransferase. For this task, a fructosyltransferase and a levansucrase have been tested, the latter appearing as the most effective one.

Bitter peptide from hemoglobin hydrolysate: isolation and characterization.

Two separation methods, ultrafiltration and 2-butanol extraction, have shown that a peptide is the major agent responsible for bitterness in peptic hemoglobin hydrolysates. It was easily purified from these complex mixtures by specific hydrophobic adsorption on Superose 12, a gel-filtration column, which could constitute an original and interesting method for bitterness detection. The bitter peptide which corresponded to VV-hemorphin 7, the fragment 32-40 of the beta chain of bovine hemoglobin, is first generated during proteolysis, then hydrolysed by pepsin.