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Thermostabilization ofCucurbita ficifolia protease in the presence of additives

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Summary

The effect of additives such as polyhydric alcohols, polyethylene glycol and casein on the thermostability ofCucurbita ficifolia protease was determined. Glycerol and mannitol increased the half life of the enzyme approximately 2-fold. Addition of polyethylene glycol had a positive effect on enzyme stability and its stabilizing efficiency appears to correlate with additive concentration. Casein was also shown to be effective as a protease stabilizer.

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Authors and Affiliations

  1. Instituto de Química, Universidad Católica de Valparaíso, Casilla 4059, Valparaíso, Chile

    Gustavo González, Carlos González & Paola Merino

Authors
  1. Gustavo González
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  2. Carlos González
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  3. Paola Merino
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González, G., González, C. & Merino, P. Thermostabilization ofCucurbita ficifolia protease in the presence of additives. Biotechnol Lett 14, 919–924 (1992). https://doi.org/10.1007/BF01020629

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  • DOI: https://doi.org/10.1007/BF01020629

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