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Gelatin and Starch: What Better Stabilizes the Enzyme Activity?

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Abstract

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.

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Funding

The reported study was funded by Russian Foundation for Basic Research, Government of Krasnoyarsk Territory, Krasnoyarsk Regional Fund of Science, project nos. 18-44-243010 and 18-44-242003.

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Authors and Affiliations

  1. Institute of Biophysics, Siberian Branch, Russian Academy of Sciences, 660036, Krasnoyarsk, Russia

    E. N. Esimbekova & V. A. Kratasyuk

  2. Siberian Federal University, 660041, Krasnoyarsk, Russia

    E. N. Esimbekova, A. E. Govorun, V. I. Lonshakova-Mukina & V. A. Kratasyuk

Authors
  1. E. N. Esimbekova
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  2. A. E. Govorun
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  3. V. I. Lonshakova-Mukina
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  4. V. A. Kratasyuk
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Correspondence to E. N. Esimbekova.

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The authors declare that they have no conflict of interest. This article does not contain any studies involving animals or human participants performed by any of the authors.

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Translated by G. Levit

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Esimbekova, E.N., Govorun, A.E., Lonshakova-Mukina, V.I. et al. Gelatin and Starch: What Better Stabilizes the Enzyme Activity?. Dokl Biol Sci 491, 43–46 (2020). https://doi.org/10.1134/S0012496620020039

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  • DOI: https://doi.org/10.1134/S0012496620020039

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