Porcine pancreatic alpha amylase and its isoforms—Effect of deglycosylation by peptide-N-glycosidase F.

Anitha, Gopal B. and Sridevi Annapurna, Singh and Muralikrishna, G. (2008) Porcine pancreatic alpha amylase and its isoforms—Effect of deglycosylation by peptide-N-glycosidase F. International Journal of Biological Macromolecules, 43 (2). pp. 100-105. ISSN 0141-8130

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Abstract

Porcine pancreatic α-amylase (PPA) and its isoforms (PPA-I and PPA-II) were deglycosylated by peptide-N-glycosidase F (PNGase F) to investigate the role of bound carbohydrate. On deglycosylation, the effect on thermal stability was less pronounced. Deglycosylation resulted in a shift of the mid-point of thermal transition by 1–2 °C towards lower temperature. The fluorescence emission maxima of PPA, PPA-I and PPA-II were found to be 340 nm indicating the presence of tryptophan residues in a fairly hydrophilic environment. A red shift in emission spectra accompanied by an increase in fluorescence intensity was observed upon deglycosylation.

Item Type:	Article
Uncontrolled Keywords:	Glycoprotein; Peptide-N-glycosidase F; Thermal stability; Spectral studies
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 13 Carbohydrate Chemistry 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 25 Peptide Chemistry
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2010 06:15
Last Modified:	01 Jul 2015 12:02
URI:	http://ir.cftri.res.in/id/eprint/9375

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