Gelatin and Starch: What Better Stabilizes the Enzyme Activity?

• Published in: Doklady. Biological sciences Vol. 491; no. 1; pp. 43 - 46
• Main Authors: Esimbekova, E. N., Govorun, A. E., Lonshakova-Mukina, V. I., Kratasyuk, V. A.
• Format: Journal Article
• Language: English
• Published: Moscow Pleiades Publishing 01-03-2020; Springer Nature B.V
• Subjects: Biomedical and Life Sciences; Butyrylcholinesterase - chemistry; Butyrylcholinesterase - metabolism; Drying; Environmental factors; Enzymatic activity; Enzyme Stability; Enzymes; Enzymes - chemistry; Enzymes - metabolism; Evolutionary Biology; FMN Reductase - chemistry; FMN Reductase - metabolism; Gelatin; Gelatin - chemistry; Gels; Gels - chemistry; General Biology; Kinetics; Life Sciences; Luciferases - chemistry; Luciferases - metabolism; Luminous bacteria; NAD; NAD - chemistry; NAD - metabolism; Oxidoreductase; Plant Sciences; Polymers; Starch; Starch - chemistry; enzyme stabilization; butyrylcholinesterase; luciferase; NAD(P)H:FMN oxidoreductase; starch; gelatin; thermal inactivation of enzymes
• ISSN: 0012-4966; 1608-3105
• DOI: 10.1134/S0012496620020039

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.