Abstract
Increasing concentrations of poly(ethylene glycol) and potassium phosphate solutions decreased the enzymatic activity of penicillin acylase (penicillin aminohydrolase, EC 3.5.1.11). Low molecular weight poly(ethylene glycol) reduced the penicillin acylase activity more than high molecular weight poly(ethylene glycol). The decrease in enzymatic activity seemed to be related to the decrease in water activity in solutions containing poly(ethylene glycol), irrespective of the molecular weight of the polymer. The decrease in enzymatic activity in potassium phosphate solutions was lower than in poly(ethylene glycol) solutions and did not fit the water activity relationship. The decreased anzymatic activity is discussed in relation to the enzyme stability in these solutions.
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Schedule a callMore From: Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology
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