Summary
Reductive alkylation of amino groups in α-chymotrypsin by glyoxylic acid in the presence of sodium cyanoborohydride results in essential stabilization of the enzyme against irreversible thermoinactivation. At 60°C, the stabilizing effect is higher than one thousand, and it increases even more with rising the temperature.
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Melik-Nubarov, N.S., Mozhaev, V.V., Šikšnis, S. et al. Protein stabilization via hydrophilization: Stabilization of α-chymotrypsin by reductive alkylation with glyoxylic acid. Biotechnol Lett 9, 725–730 (1987). https://doi.org/10.1007/BF01024608
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DOI: https://doi.org/10.1007/BF01024608