Habibi, Azadeh Ebrahim published the artcileThermostabilization of Bacillus amyloliquefaciens α-amylase by chemical crosslinking, Recommanded Product: Bis(2,5-dioxopyrrolidin-1-yl) O,O’-ethane-1,2-diyl disuccinate, the publication is Journal of Biotechnology (2006), 123(4), 434-442, database is CAplus and MEDLINE.
Chem. crosslinking of a mesophilic α-amylase from Bacillus amyloliquefaciens (BAA) was carried out. Intramol. crosslinks between Lys residues upon treatment of the enzyme with ethylene glycol bis(succinic acid N-hydroxy succinimide ester) resulted in enhancement of thermostability as indicated by irreversible thermoinactivation experiments Enhancement of thermostability coincided with a dramatic protection against aggregation, combined with a decrease in surface hydrophobicity. Deamidation, another important mechanism of irreversible thermoinactivation, was also diminished upon modification. While no significant changes in the kinetic parameters were evident, rigidification of the protein structure was suggested by CD and fluorescence studies.
Journal of Biotechnology published new progress about 70539-42-3. 70539-42-3 belongs to alcohols-buliding-blocks, auxiliary class pyrrolidine,Ester,Amide,Inhibitor,Inhibitor, name is Bis(2,5-dioxopyrrolidin-1-yl) O,O’-ethane-1,2-diyl disuccinate, and the molecular formula is C18H20N2O12, Recommanded Product: Bis(2,5-dioxopyrrolidin-1-yl) O,O’-ethane-1,2-diyl disuccinate.
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