Stabilization of Enzyme by Exclusive Volume Effect in Hydrophobically Controlled Polymer Microcapsules

Autor:	Jin Woong Kim, Jee-Hyun Ryu, Kyung-Do Suh, Mi-Ok Jung, Junoh Kim, Ih-Seop Chang, Ok-Sub Lee, Yong Jin Kim
Rok vydání:	2005
Předmět:	chemistry.chemical_classification Polymers and Plastics Immobilized enzyme Chemistry Organic Chemistry Polymer Polyvinyl alcohol chemistry.chemical_compound Papain Polyol Polycaprolactone Polymer chemistry Materials Chemistry Thermal stability Layer (electronics)
Zdroj:	Macromolecular Rapid Communications. 26:1258-1261
ISSN:	1521-3927 1022-1336
DOI:	10.1002/marc.200500233
Popis:	This communication describes an enzyme stabilization method that allows the use of enzymes irrespective of environmental factors, especially heat, while maintaining their activity for a long time. We have designed enzyme microcapsules that consist of papain enzyme cores, poly (propylene glycol) interlayers, and poly(e-caprolactone) walls. By confocal laser scanning microscopy measurements and the thermal stability of papain-loaded microcapsules, it is demonstrated that the papain is surrounded by a hydrophobic polyol layer and stabilized by the exclusive volume effect. In our study, improved thermal stability can be obtained by using more hydrophobic long-chained polyols, which is understood to be attributed to the effective formation of a hydrophobic polyol layer between the papain and the polymer wall by means of conformational anchoring in the interface.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f17289a7db71535972e7d63c3c63da8c https://doi.org/10.1002/marc.200500233 Zobrazit plný text záznamu Plný text