Application of Ionic Liquids to Enzyme Stabilizers for the Heat Stress Tolerance of Enzymes

The addition of water-miscible aprotic ionic liquids containing 1-ethyl-3-methylimidazolium cation and other kinds of anions to the aqueous solution of hen egg white lysozyme (HEWL) significantly improved the heat stress resistance of HEWL. -cyclodextrin, Triton-X, and pectin had no effect on the thermal stability of HEWL, although inorganic salts and glycerol inhibited the development of enzyme aggregation to some degree and improved the thermal stability of HEWL. Ionic liquids, on the other hand, have the potential to improve the thermal stability of HEWL more efficiently than traditional stabilising agents. At high temperatures, adding ionic liquids to the aqueous solution of HEWL stopped partially unfolded enzymes from aggregating irreversibly. In comparison to HEWL without ionic liquids, the thermal denaturation curve of HEWL with ionic liquids was noticeably changed to a higher temperature. Furthermore, the type and concentration of ionic liquids had a significant impact on the remaining operation of HEWL after the heat treatment. After heat treatment at 90°C for 30 minutes, the remaining activities of HEWL with 1.5 M 1-ethyl-3-methylimidazolium tetrafluoroborate ([emim][BF4]) and 0.1 M 1-ethyl-3-methylimidazolium trifluoromethanesulfonate ([emim][Tf]) were 88 and 68 percent, respectively, while those without ionic liquids were fully

Author (s) Details

Hidetaka Noritomi
Department of Applied Chemistry for Environment, Tokyo Metropolitan University, Minami-Ohsawa, Hachioji, Tokyo 192-0397, Japan.

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