The effect of organic solvents on the activity and stability of the endoglucanase and stabilization with sucrose
Abstract:
: The use of enzymes in organic solvents is the important for industrial and pharmaceutical industries. Reduced activity of enzymes in the presence of organic solvent could be due to the rigidity of the protein structure , denaturation and inhibition. Usually, the stability of enzymes in organic solvents decreases. To fix the problem, protein stabilization methods such as additives, protein engineering and chemical changes used. In this study, endoglucanase enzyme was produced, then the activity and stability of the enzyme in the different percentages of organic solvents, n -Propanol, Dimethylformamide (DMF) and dimethyl sulfoxide (DMSO) were studied. Finally, sucrose as additives was used for the stabilization of enzyme. The results showed that the solvent DMSO in concentrations of 5% and 10% increased the enzyme activity. The enzyme activity was reduced at higher concentrations of this solvent. Other solvents reduced the activity of enzyme from the low concentrations, among which DMF had the most effect on the reduction of enzyme activity. Stability of the enzyme by sucrose in the presence of the solvent DMSO was more in comparison with other solvents. Added sucrose had no effect on the stability of the enzyme in the presence of solvents n- propanol and DMF.
Article Type:
Research/Original Article
Language:
Persian
Published:
Journal of Molecular and Cellular Research, Volume:30 Issue:4, 2018
Pages:
512 - 522
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