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Article Dans Une Revue General Physiology and Biophysics Année : 2014

Crystallization, solubility and thermodynamics of the highly thermostable glucose isomerase from Streptomyces sp strain

Résumé

The crystallization behaviour of the highly thermostable glucose isomerase from the Streptomyces sp. strain isolated from Tunisian soil was investigated using ammonium sulfate as a precipitating agent. We established phase diagrams at different temperatures and protein concentrations. It was found that the solubility increased with increasing temperature and decreased with increasing salt concentration. The temperature-dependent solubility was used to characterize the thermodynamic parameters of crystallization such as enthalpy, entropy and free energy.

Dates et versions

hal-01204384 , version 1 (23-09-2015)

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Mohamed A. Borgi, Moez Rhimi, Adel Kadri. Crystallization, solubility and thermodynamics of the highly thermostable glucose isomerase from Streptomyces sp strain. General Physiology and Biophysics, 2014, 33 (2), pp.227-234. ⟨10.4149/gpb_2013077⟩. ⟨hal-01204384⟩
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