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Abstract
We have studied the thermal stability of penicillin acylase from Streptomyces lavendulae in water-organic solvent monophasic systems at the range of temperatures between 40 and 60°C. We found a linear correlation between the log u P value of the solvent and the activation free energy for denaturation ( j G d ) at all temperatures tested. Thermodynamic analysis of the results indicates that solvents with log u P h m 2.3 have protective effects, whereas solvents with log u P S m 1.8 are deleterious for penicillin acylase.
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