Abstract

Cosolvent-induced inhibition of thermal aggregation of á-amylase

Author(s): Jay Kant Yadav

Aggregation of proteins and enzymes plays a crucial role in the formulation of protein based products. Sugar based cosolventswere implicated to reduce the thermal aggregation of á-amylase enzyme. A linear correlation was observed between concentration of cosolvents and inhibition of thermal aggregation. Based on this current study and previously published data it appears that addition of cosolvents enhance preferential hydration of enzyme which resist thermal unfolding and therefore reduce the intermolecular interaction that formvisible aggregates.