ENZYME SOLUTIONS AND METHOD FOR THE PREPARATION THEREOF

Abstract: The invention provides an enzyme solution consisting at least in part of a solution of one or more enzymes in an undenatured white of egg fraction. Also is provided a method for stabilizing enzymes, wherein one or more enzymes, optionally dissolved in a solvent, are dissolved in an undenatured white of egg fraction. The invention also provides a method for carrying out the enzymatic process applying the said enzyme solution as a catalyst. The preferred white of egg fraction is derived from chicken.

Description: Enzyme solutions and method for the preparation thereof. The invention relates to enzyme solutions and method for the preparation thereof. For the application of enzymes, in particular in enzymatic industrial processes, stabilization is a necessity. For economic reasons a high longevity is of importance in that respect.Up till now two methods are known for this purpose basically.The one method consists in immobilizing an enzyme on a carrier suitable for said purpose, i.e. a catalyst on a carrier.The other method consists in stabilization in solution.The invention relates to this second possibility.Various modifications of stabilization in solution are described in the article "Enzyme stabilization without carriers", Enzyme Microb.Technol.1979, Vol.l, April, pp.74-82.As an example of a suitable stabilizer to that purpose is mentioned albumin, a protein from chicken eggs.Therein an enzyme is dissolved in a buffer-solution, to which albumin has been added.Notwithstanding an improved stability of the solutions, thus obtained, the stability appears to diminish substantially with time. According to the invention is now provided an enzyme solution with a much higher stability, in which the enzyme is dissolved in the complete white of egg fraction, in particular of chicken eggs.It has appeared that the white of egg fraction is an outstanding stabilizer for enzymes, such as for example oxidizing, reducing and hydrolizing enzymes; the white of egg fraction does not provide significant advantages for proteolytic enzymes. More in particular the invention relates to an enzyme solution consisting completely or partially of a solution of one or more enzymes in the undenatured white of egg fraction.As mentioned above, the white of egg fraction of chicken eggs has been found to be particularly suitable for the said purpose. Stabile enzyme solutions are of importance for various applications, such as for example the conversion of macromolecular substrates, wherein the use of an enzyme immobilized on a carrier is in general adversely affected by physical, in particular steric hindrance, resulting in an undesirably low enzyme activity.Moreover a carrier matrix may have a disturbing effect with respect to the action of the enzyme, in particular in medical applications. The enzyme solution according to the invention is especially of importance for use in enzyme reactors, in which dissolved enzymes are used.An example of enzyme reactors are membrane reactors in which the membrane is only permeable for the product formed. The invention also relates to a method for stabilizing enzymes, whether or not in solution, wherein one or more enzymes are dissolved in an undenatured white of egg fraction, preferably the white of egg fraction of chicken eggs. Moreover the invention relates to a method for carrying out an enzymatic process, wherein as catalyst is used an enzyme solution as described hereinabove, or an enzyme solution obtained by the method as described hereinabove. The invention is further elucidated by the following examples, wherein undenatured white of egg fractions have been used, derived from chicken eggs, goose-eggs and duck eggs respectively. Example I Hydrolysis of lactose by means of lactase Lactose lactase glucose + galactose Lactase (/-galactosidase) in a quantity of 250 mg was dissolved in 50 ml each of white of egg fraction of chicken eggs, duck eggs and goos eggs respectively, all neutralized to pH 7 with lactic acid.After some drops of toluene had been added for protection against microbial infection, the solutions were stored at 50C.With intervals of one week each time o.5 ml of these enzyme solutions were mixed with 25 ml of lactose solution ( 5 g lactose, dissolved in a mixture of 90 ml demineralized water and 10 ml of a 0.05 molar phosphate buffer, pH 7).After reacting for 5 hours at 250C the conversion in all cases was determined by means of an Autoanalyzer method, whereby the total reducing capacity was measured. For comparison a solution of 250 mg lactase in 50 ml of a 0.05 molar phosphate buffer, pH 7, was prepared and stored under the same conditions and sampled and measured weekly. In Table A hereinbelow are presented the results obtained of the measured conversion after 5 hours for the various storage periods, starting from two weeks. Table A Storage period Conversion measured after 5 hours (as in days % lactose present Lactase in white of egg Lactase in chicken goose duck phosphate buffer 0 55 50 52 60 14 55 50 52 40 Table A(continued) 21 55 50 52 32 28 55 50 52 25 35 55 49 51 15 42 55 49 51 15 49 55 49 50 12 56 55 48 50 10 It appears from the above Table that the activity of lactase in the white of egg fractions of chicken-, gooseand duck eggs respectively is maintained uncurtailed, whereas that of lactase in phosphate buffer amounts to only one sixth of the original activity after eight weeks. Example II Oxidation of ethanol to ethanal by means of alcoholdehydrogenase (ADH). A quantity of 2 mg of ADH was dissolved in 10 ml of white of egg fraction of chicken, neutralized to pH 7. 0 This solution was stored at 5 C and with regular inter- vals a quantity of 0.2 ml thereof was added to a mixture of 0.2 ml of NAD+ solution (0.01 mmol NAD+/ 10 ml), 0.1 ml ethanol and 2 ml of 0.1 molar phosphate buffer solution with pH 7.0.This solution in its entirety was quickly homogenized and subsequently the enzyme activity was determined by measuring the conversion of NAD+ into NADH at 340 nm. For comparions identical quantities of ADH were also dissolved in 10 ml of a 0.1 molar phosphate buffer, pH 7, with addition of various quantities of albumin.These solutions were sampled and measured for stability of the enzyme as well in the manner described above. In order to prevent microbial infections in the enzyme solutions to be tested, a small quantity of butylacetate was added thereto for storage. The measurements of the activity were carried out at 200C. The results obtained are summarized in Table B. Table B Storage time Measured initial activity of ADH (in in days % of the initial activity) ADH in white of ADH in phosphate egg of chicken buffer + x mg/10 ml albumin x=0 0.5 1.0 2.0 5.0 0 100 100 100 100 100 100 1 98 96 96 96 96 96 2 96 94 90 92 92 91 5 91 90 85 86 86 87 10 80 75 78 80 81 80 15 72 67 52 55 58 59 20 60 56 34 40 40 43 30 45 30 8 12 13 14 From this Table it appears clearly that the stability of ADH is substantially improved by the white of egg fraction of chicken. Example III Reduction of cortisone to 20 A-dihydrocortisone by means of 20 .A -hydroxysteroiddehydrogenase (20 p-HSDH) A quantity of 0.9 mg of 20 ss-HSDH was dissolved in 10 ml of white of egg fraction of chicken, neutralized to pH 7. 0 This solution was stored at 5 C and at regular intervals a quantity of 0.1 ml of this solution was added to a mixture of 0.2 ml of NADH solution, comprising 0.01 mmol of NADH/ 10 ml, and 2 ml of a 0.1 molar phosphate buffer solution with pH 7 comprising cortisone dissolved therein in a concentration of 150 mg/l.This solution was quickly homogenized in its entirety and subsequently the enzyme activity was measured by determining the conversion of NADH into NAD at 340 nm. For comparison an identical quantity of 20 4 HDSH was dissolved in 10 ml of a 0. 1 molar phosphate buffer with pH 7 while adding various quantities of albumin, the activity being determined in the manner described he rein- above. In order to prevent microbial infections in the solutions to be tested, a small quantity of butylacetate was added prior to storage. All measurements of activities were carried out at 20 C. The results obtained are summarized in Table C below. Table C Storage time Measured initial activity of 20 /-HSDHtin in days % of the initial activity). 20 ss-HSDH in white 20 ss-HSDH in phosphate of egg of chicken buffer + x mg/10 ml albumin x=0 ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ x=0 0.5 1.0 2.0 5.0 0 100 100 100 100 100 100 1 98 53 94 94 96 95 2 96 38 90 91 93 93 5 92 9 65 66 68 68 10 88 1 32 34 36 38 15 83 0 12 18 19 22 20 79 0 3 2 8 14 30 70 0 1 0 1 4 From this Table it appears that the stability of 20 -HSDH is clearly improved by the white of egg fraction of chicken. Example IV Reduction of cortisone to 20 p-dihydrocortisone by means of 20 -HSDH with regeneration of the co-enzyme NADH from NAD An enzyme solution was prepared by dissolving a suspension of 50 jil 20 p-HSDH (0.5 units), 5 mg ADH (2000 units) and 5 mg NAD in 10 ml white of egg fraction of chicken, neutralized to pH 7 with lactic acid, at 250C, and was stored at said temperature.In order to prevent microbial infection, a few drops of toluene were added. In order to determine the activity as a function of time (the temperature being kept at 250C during the determinations) 0.5 ml of this enzyme solution were added ach time to and mixed with 25.0 ml of substrate solution. The composition of the substrate solution was: 0.1 g of cortisone + 10 ml of ethanol per liter of demineralised water. For comparison a similar enzyme-co-enzyme solution was prepared in 10 ml of a 0.05 molar phosphate buffer with 0 pH 7.0 at 25 C, and was stored at the same temperature. In a similar way the activity as a function of time at 0 a temperature of 25 C was determined for this solution. The results are summarized in Table D. Table D Storage time Conversion after 5 hours (in %, determinain days tion by TLC-analysis) In In white of egg fraction In phosphate buffer 0 100 100 5 97 25 12 80 10 19 50 5 26 40 0 33 30 0 The Table clearly shows the stabilizing effect of the white of egg fraction for the relevant enzyme system. The Table clearly shows the stabilizing effect of the white of egg fraction for the relevant enzyme system.

Claims: CLAIMS: 1. An enzyme solution consisting completely or partially of a solution of one or more enzymes in the undenatured white of egg fraction. 2. An enzyme solution according to claim 1, wherein the white of egg fraction is of chicken eggs. 3. A method for stabilizing enzymes, whether or not in a solvent, wherein one or more enzymes are dissolved in the undenatured white of egg fraction. 4. A method according to claim 3, wherein the undenatured white of egg fraction is of chicken eggs. 5. A method for carrying out an enzymatic process, wherein an enzyme solution according to claim 1 or 2 is used as a catalyst. 6. A method for carrying out an enzymatic process, wherein an enzyme solution, obtained by the method according to claim 3 or 4, is used as a catalyst.

Inventors: ANNOKKEE, GUSTAAF JOHANNUS, TER MEULEN, BEREND PHILIPPUS, Annokkée, Gustaaf Johannus
Applicants: NEDERLANDSE CENTRALE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK
Application year: 1982
Main classification: C12N9
IPC codes: C12N9, C12P1