Exploring the thermal stability of α-chymotrypsin in protic ionic liquids

Abstract

Ammonium based ionic liquids (ILs) are biocompatible co-solvents that stabilize the native state of proteins. Experimentally, we have explored the stability of α-chymotrypsin (CT) in the presence of nine ILs, i.e., diethylammonium acetate (DEAA), diethylammonium hydrogen sulfate (DEAS), diethylammonium dihydrogen phosphate (DEAP), triethylammonium acetate (TEAA), triethylammonium hydrogen sulfate (TEAS), triethylammonium dihydrogen phosphate (TEAP), trimethylammonium acetate (TMAA), trimethylammonium hydrogen sulfate (TMAS), trimethylammonium dihydrogen phosphate (TMAP). Thermodynamic folding properties such as transition temperature (Tm), Gibbs free energy change of unfolding (ΔGU), enthalpy change (ΔH) and heat capacity change (ΔCp) of CT in ILs are obtained by fluorescence spectra analysis. Fluorescence and circular dichroism (CD) spectroscopy experiments were performed to probe CT stabilization and structural changes in the presence of ILs. Our experimental results suggest that the ILs act as stabilizers for the CT structure and the stability of CT depends on the structural arrangement of the ions of ILs. Our experimental results reveal that ILs (DEAA, DEAS and DEAP) having more hydrophobic ammonium cations [DEA+] are weak stabilizers for CT, while trimethyl ammonium cations [TMA+] ILs having small alkyl chain length such as TMAA, TMAS and TMAP are strong stabilizers and therefore more biocompatible for the native structure of CT.