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2013, № 10 (159)



Sutormin.O.S., Sukovataya I.E., Kratasyuk V.A. THE STABILIZING EFFECT OF GLYCEROL AND SUCROSE ON THE COUPLED ENZYME SYSTEM OF BIOLUMINESCENCE BACTERIA NADH:FMN-OXIDOREDUCTASE-LUCIFERASEThe influence of the viscosity of the reaction medium on the thermal stability and thermal inactivation kinetics of the coupled enzyme system of bioluminescence bacteria NAD(P)H:FMN-oxidoreductase-luciferase was investigated. It was showed that the increasing viscosity of the reaction medium leads to increase of thermal stability of the coupled enzyme system. Sucrose stabilizes long-lived intermediate of bioluminescent reaction.Key words: the coupled enzyme system of bioluminescence bacteria NAD(P)H:FMN-oxidoreductase-luciferase; stabilization of enzymes; glycerol; sucrose.

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About this article

Authors: Sutormin O.S., Sukovataya I.E., Kratasyuk V.A.

Year: 2013


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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