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Mechanism of solvent induced thermal stabilization of papain.

Sathish, H. A. and Kumar, Parigi Ramesh and Prakash, V. (2007) Mechanism of solvent induced thermal stabilization of papain. International journal of biological macromolecules, 41 (4). pp. 383-90. ISSN 0141-8130

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Abstract

In the present study an attempt is made to elucidate the effects of various cosolvents, such as sorbitol, sucrose, xylose and glycerol, on papain. The stabilizing effects of these cosolvents on the structure and function of papain is determined by the activity measurements, fluorescence spectroscopy and differential scanning calorimetry (DSC). The enzyme activity measurements indicate several fold increase in the thermal stability of the enzyme in all the cosolvents used. The thermal denaturation studies of papain in presence of various concentrations of cosolvents indicated a shift in the apparent thermal denaturation temperature (app Tm) suggesting increased thermal stability of papain in presence of cosolvents. The app Tm shifted from a control value of 83+/-1 degrees C to a value of >90+/-1 degrees C in presence of 40% sorbitol. The DSC thermogram for native papain can be clearly deconvoluted into two transitions corresponding to left and right domain and in presence of cosolvents both transitions A and B shift to higher temperature. Maximum stabilization was seen in case of 30% sorbitol where the thermal transition temperatures increased compared to control. The results from partial specific volume measurements of papain in presence of cosolvents suggest that the preferential interaction parameter (xi3) was negative in all cosolvents and maximum hydration was observed in the case of glycerol where the preferential interaction parameter was 0.165g/g. These above results suggest that there is a considerable increase in the thermal stability of papain in presence of these cosolvents as a result of preferential hydration.

Item Type: Article
Uncontrolled Keywords: Papain; Cosolvent; Thermal stability; Differential scanning calorimeter; Partial specific volume; Preferential hydration
Subjects: 600 Technology > 08 Food technology > 24 Fruits
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 10:05
Last Modified: 16 Jan 2017 12:56
URI: http://ir.cftri.com/id/eprint/1851

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