Issue 6, 2006
From the journal:

Green Chemistry

Impact of ionic liquids on papain: an investigation of structure–function relationships†

Wen-Yong Lou,ab   Min-Hua Zong,*a   Thomas J. Smith,c   Hong Wua  and  Ju-Fang Wanga  

* Corresponding authors

a Laboratory of Applied Biocatalysis, South China University of Technology, Guangzhou, China
E-mail: wylou@scut.edu.cn, btmhzong@scut.edu.cn
Fax: +86 20-2223-6669
Tel: +86 20-8711-1452

b The State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China

c Biomedical Research Centre, Sheffield Hallam University, Owen Building, Howard Street, Sheffield, UK
E-mail: t.j.smith@shu.ac.uk

Abstract

Ionic liquids (ILs) containing a range of 1-alkyl-3-methylimidazolium cations and various anions affect papain's catalytic performance and thermostability in a manner that correlates closely with the effects of the ILs on the conformation of the enzyme as assessed by using ATR-FTIR and fluorescence techniques.

Graphical abstract: Impact of ionic liquids on papain: an investigation of structure–function relationships

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Article information

DOI
https://doi.org/10.1039/B600930A
Article type
Communication
Submitted
20 Jan 2006
Accepted
30 Mar 2006
First published
07 Apr 2006

Green Chem., 2006,8, 509-512

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Impact of ionic liquids on papain: an investigation of structure–function relationships

W. Lou, M. Zong, T. J. Smith, H. Wu and J. Wang, Green Chem., 2006, 8, 509 DOI: 10.1039/B600930A

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