Hofmeister Effects on Activity and Stability of Confined Alcohol Dehydrogenase on Gum Tragacanth Carrier

Using natural salts and enzyme confinement are one of the ways to increase the enzyme's stability. Therefore, the present study evaluated the effect of salts increasing on the free and confined alcohol dehydrogenase enzyme in cartilage carriers. Methods and Materials: The yeast alcohol-dehydrogenase enzyme the after purchase was confined in the Gum Tragacanth and its activity was evaluated in the presence of different concentrations of sodium and chlorine salts (1-2 M). The stability of the confined enzyme at two temperatures above 45 ° C and 55 ° C was studied in the presence of this salt.

The results showed that the enzyme confinement reduced the inhibitory effect of salts. Also, the cnfined enzyme in compared with the free enzyme showed optimal activity and stability. (Half-life was 37 and 62 minutes at 45 ° C Respectively).

The results showed that kosmotropic anions and enzyme confinement as synergistic can increase the activity and stability of the enzyme. Keywords: Alcohol dehydrogenase, activity and stability, Hofmeister series, Gum Tragacanth, Enzyme confinement