STORAGE STABILIZATION AND PURIFICATION OF ENZYME BY WATER-SOLUBLE SYNTHETIC-POLYMERS

Penicillin acylase purification and storage stabilization in the prese nce of water-soluble polymers were studied. Eleven synthetic polymers were evaluated in this survey. It was shown that protein suspension st abilization, precipitation, and enzyme denaturation were affected by b oth protein and polymer concentration and mostly depended on the parti cular polymer-enzyme system. The possibility of acylase purification w as also described. Fivefold purification was reached if 30% sulfomethy lated poly(acrylamide) in 0.1 wt. % concentration was used. Six of ele ven polymers significantly increased enzyme stability for storage at 3 7 degrees C, whereas three of them offered the purification effect. Th ey were selected for future investigation.