Why are concentrated enzymes more stable?

[John A. Newitt]

In article <mac446-0410961737230001 at hastingsq610.harvard.edu>,
mac446 at hastingslab.harvard.edu (Thomas F. Fagan) wrote:

> Isn't it a matter of unfolding? The more concentrated the enzyme is the
> more likely it is to be bound to other enzyme molecules by hydrogen
> bonding or other interactions and the less likely it is to spontaneously
> unfold.  This is why you can substitute "enzyme" with BSA or some other
> stabilizing protein.

I think sticking to surfaces has a lot to do with it. A large percentage
of your protein will be lost due to nonspecific sticking to the tube, etc
when it is too dilute.

Regards,

John A. Newitt, Ph.D.           |   <newitt at nih.gov>
National Institutes of Health   |   FAX: 301-402-0387
Bethesda, Maryland  USA         |