EC Number   |
Organic Solvent |
Reference |
|---|
   3.4.22.2 | acetonitrile |
papain retains almost all its catalytic activity after 24 h of incubation in the presence of 99% (v/v) acetonitrile with a more compact conformation |
718346 |
| 3.4.22.2 | dimethyl formamide |
papain shows a complete inactivation after 24 h when exposed to those media containing 90% (v/v) dimethyl formamide because of an irreversible conformational change |
718346 |
| 3.4.22.2 | Ethanol |
12% (v/v), 4°C, pH 3.2, 530 h, about 90% loss of activity |
752461 |
| 3.4.22.2 | Glycerol |
in the presence of 20% (v/v) glycerol the enzyme retains nearly 80% of its activity even after heating at 75°C for 40 min and it retains almost 70% of its activity even after heating for 80 min, at 30% (v/v) glycerol the enzyme retains nearly 80 and 65% of its activity after heating for 40 and 80 min, respectively at 75°C |
680204 |
| 3.4.22.2 | hexadecyltrimethyl ammonium bromide |
the presence of hexadecyltrimethyl ammonium bromide allows 41% recovery of enzymatic activity of acid-unfolded papain in the presence of hexadecyltrimethyl ammonium bromide the enzyme exists as a compact intermediate with regain of native-like secondary and partial tertiary structure as well as high 8-anilino-1-naphthalene-sulfonic acid binding with the partially recovered enzymatic activity |
678740 |
| 3.4.22.2 | Methanol |
papain shows 80% loss of activity after 24 h incubation in 90% (v/v) methanol although no global conformational change and minor secondary structure rearrangements are detected |
718346 |
| 3.4.22.2 | SDS |
the presence of SDS allows 43% recovery of enzymatic activity of acid-unfolded papain, addition of 8 mM SDS results in the loss of 8-anilino-1-naphthalene-sulfonic acid binding sites exhibited by a decrease in 8-anilino-1-naphthalene-sulfonic acid fluorescence intensity, suggesting the burial of hydrophobic patches, papain at low pH and in the presence of SDS exists in a partially folded state characterized by native-like secondary structure and tertiary folds |
678740 |
| 3.4.22.2 | tetrahydrofuran |
30%, inactivation within 30 min. Sugars protect papain from tetrahydrofuran-induced inactivation in the decreasing order D-ribose, D-fructose, D-glucose, D-saccharose, D-raffinose. D-ribose at 1.6 mol per l is the most effective stabiliser. In 60% tetrahydrofuran in the presence of ribose, papain preserves about 55% of its initial activity after 2 h |
709260 |
| 3.4.22.2 | Tween |
the presence of Tween-20 allows 39% recovery of enzymatic activity of acid-unfolded papain in the presence of Tween-20, acid-unfolded papain exists as a compact intermediate with molten-globule-like characteristics |
678740 |
