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Rui Yamaguchi
Department Kumamoto Health Science University Department of Medical Technology, Faculty of Health Science Kumamoto Health Science University Graduate School Division of Health Sciences, Graduate School of Health Sciences Position Associate Professor |
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| Language | English |
| Publication Date | 2012/03 |
| Type | |
| Peer Review | Peer reviewed |
| Title | Effects of salt and ligand concentrations on the thermal unfolding and refolding of halophilic starch-binding domain from Kocuria varians alpha-amylase. |
| Contribution Type | |
| Journal | Protein Pept Lett. |
| Journal Type | Another Country |
| Volume, Issue, Page | 19,pp.326-332 |
| Total page number | 6 |
| Authorship | Lead author |
| Author and coauthor | Yamaguchi R, Arakawa T, Tokunaga H, Ishibashi M, Tokunaga M |
| Details | The starch binding domain of α-amlylase from moderate halophile was expressed in E. coli with His tag (His- SBD12) and characterized for its halophilic properties. His-SBD12 was stable up to 35°C and showed binding activity, although at reduced level, to amylose even in the absence of NaCl. Both NaCl and specific ligands exhibited insignificant influence on the secondary structure of His-SBD12, but showed significant stabilization effects against thermal unfolding concentration-dependently, showing its halophilic properties. |