Effect of Organic Solvents on the Activity and Stability of Trypsin and Its Stabilization by Sucrose

The use of enzymes in organic solvents has biotechnological and industrial importance. Organic solvents can decrease the stability of enzymes that is a challenge for the use of enzymes in organic media. There are several approaches such as protein engineering، chemical modification، and use of additives for stabilization of enzymes in organic solvents. In this study، activity and stability of trypsin were investigated in the presence of different organic solvents. Then the effect of sucrose on the stability of the enzyme was investigated in the absence and prescence of solvents. The result showed that the activity and stability of trypsin were decreased in the presence of organic solvents. DMF had a lowest effect on the activity and stability of the enzyme. The use of sucrose increased the stability of trypsin in the presence of organic solvents. The stabilization effect of sucrose in the presence of DMF was more than other solvents. Consequently، a mixture of DMF and sucrose is proposed for the use of trypsin in industrial applications.