Gelatin and Starch: What Better Stabilizes the Enzyme Activity?

Gelatin and Starch: What Better Stabilizes the Enzyme Activity? Dokl Biol Sci. 2020 Mar;491(1):43-46 Authors: Esimbekova EN, Govorun AE, Lonshakova-Mukina VI, Kratasyuk VA Abstract The regularities of the functioning of a number of enzymes in a viscous environment created by natural polymers, starch and gelatin are examined. Based on the analysis of kinetic curves of thermal inactivation, mechanisms of thermal inactivation of enzymes in a viscous microenvironment are proposed. Using the example of butyrylcholinesterase, NAD(P)H:FMN oxidoreductase, and coupled system of the luminous bacteria (NAD(P)H:FMN oxidoreductase + luciferase), the conditions, under which starch and gelatin have a stabilizing effect on enzyme activity during storage and exposure to various physical and chemical environmental factors, were found. A significant increase in the stabilizing effect is achieved by eliminating water during drying the enzyme preparations immobilized in starch and gelatin polymer gels. PMID: 32483706 [PubMed - in process]
Source: Doklady Biological Sciences - Category: Biology Authors: Tags: Dokl Biol Sci Source Type: research