Stabilization of Subtilisin Carlsberg in Polar Organic Solvents by Chemical Modification

화학적 변환에 의한 Subtilisin Carlsberg의 극성 유기용매에서의 안정성 향상

The effects of chemical modification on the enzymes' stability in polar organic solvents were studied with subtilisin Carlsberg in dimethylformamide-water mixtures as a model system. Three out of nine lysine residues of subtilisin Carlsberg were coupled to either trimellilic or pyromellitic anhydrides thereby, for each lysine residue modified, resulting in the net replacement of one basic amino group by two or three acidic carboxyl groups, respectively. In water at 60$^{\circ}C$, both trimellitic and pyromellitic anhydride-modified subtilisin Carlsberg showed increased thermostability by 2.6 times and 1.6 times, respectively, as compared to that of unmodified enzyme. In 70% dimethylformamide at 25$^{\circ}C$, however, only pyromellitic acrid was shown to enhance the stability of subtilisin Carlsberg by 5.5 times increasing the half life time of irreversible inactivation from 4.9hr for unmodified enzyme to 27.8hr for modified enzyme.