Enzyme Stabilization

Enzymes are protein-based molecules whose function is to catalyze chemical reactions in the body

. Specific enzymes are produced for particular chemical reactions. Thus, enzymes have highly specific reactions and an enzyme converts a particular substrate into a particular product. Enzymes are very important to maintain metabolic processes in the body. A defect in the level of enzymes can cause abnormalities.

Thus, research is going on to develop methods to isolate enzymes. However, the biggest challenge in this is the instability of enzymes. The specific action of enzymes depends on the sequence and the overall 3-dimensional arrangement of the amino acids. If not handled carefully, the protein structure of the enzymes gets altered and they lose their function. Enzymes are very good in vivo catalysts because they have high catalytic activity at mild conditions but they are unstable practical applications. This has made research on enzymes difficult.

Enzyme Stabilization is gaining importance due to the wide range of enzyme applications. Other than medical research, they can be used in food, chemical and pharmaceutical industries.

The techniques that have been attempted to achieve enzyme stabilization can be divided into broad categories of aqueous and non-aqueous stabilization. Some of them are:

1.Immobilization

2.Nanostructures

3.Modification of chemical structure

4.Protein engineering

5.Freeze drying

All these methods have their own advantages and disadvantages. However, none is suitable for all enzymes. Here are some simple techniques that can help enhance stability of enzymes:

Enzymes denature very quickly at temperatures above body temperature. Thus, they should be stored at low temperatures.

Several enzymes lose their function on being stored for very long (even under favorable conditions). Thus, it is suggested that the enzyme solution should be prepared just before use.

To use these biocatalysts called enzymes to their full potential, it is very important to achieve progress in enzyme stabilization.

by: Jenny Birkin

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