Why are concentrated enzymes more stable?
John A. Newitt
newitt at nih.gov
Wed Oct 9 12:30:49 EST 1996
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.
John A. Newitt, Ph.D. | <newitt at nih.gov>
National Institutes of Health | FAX: 301-402-0387
Bethesda, Maryland USA |
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