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Complexation of pepsin poly(ethylene glycol)

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Summary

Complexation of porcine pepsin (or pepsin A) (EC.3.4.23.1) with poly(ethylene glycol) (PEG) in an aqueous solution was studied as a function of pH and PEG concentration. The addition of PEG increased the reduced viscosity of the enzyme solution at pH 3 but not at pH 4.5. An increase in pH was observed by mixing both PEG and enzyme solutions which were previously adjusted to pH 3. Under conditions of pH 2.5–3 and 50°C, PEG contributed to an increase in the hydrolyzing activity of pepsin towardN-acetyl-l-phenylalanyl-3,5-diiodo-l-tyrosine. These results indicate that pepsin forms a water-soluble complex with PEG mainly through hydrogen bonds between the carboxyl groups in the enzyme and the ether groups in PEG.

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Authors and Affiliations

  1. Institute of Applied Biochemistry, University of Tsukuba, 305, Tsukuba, Ibaraki, Japan

    Etsuo Kokufuta & Hiroichi Nishimura

Authors
  1. Etsuo Kokufuta
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  2. Hiroichi Nishimura
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Kokufuta, E., Nishimura, H. Complexation of pepsin poly(ethylene glycol). Polymer Bulletin 26, 277–282 (1991). https://doi.org/10.1007/BF00587970

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  • DOI: https://doi.org/10.1007/BF00587970

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