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KMID : 0604520060320010029
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Journal of the Society of Cosmetic Scientists of Korea
2006 Volume.32 No. 1 p.29 ~ p.33
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Stabilization of Enzyme in "Solvophobically" Controlled Polymer Microcapsules
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Kim Yong-Jin
Kim Jin-Woong
Kim Joon-O
Kim Jin-Woo
Chang Ih-Seop
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Abstract
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This article describes an enzyme stabilization method that allows the use of enzymes irrespective of environmental factors, especially heat, while maintaining their activity for a long time. We have designed enzyme microcapsules that consist of papain enzyme cores, poly(propylene glycol) interlayers, and poly({epsilon}-caprolactone) walls. By confocal laser scanning microscopy measurements and the thermal stability of papain-loaded microcapsules, it is demonstrated that the papain is surrounded by a hydrophobic polyol layer and stabilized by the exclusive volume effect. In our study, improved thermal stability can be obtained by using more hydrophobic long-chained polyols, which is understood to be attributed to the effective formation of a hydrophobic polyol layer between the papain and the polymer wall by means of conformational anchoring in the interface.
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KEYWORD
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conformational anchoring, enzymes, exclusive volume effect, stabilization, thermal stability
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