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Updated: Jul 20, 2026

Measuring Enzymatic Stability by Isothermal Titration Calorimetry
Published on: March 26, 2019
Thermal stability of penicillin G acylase : effect of stabilizing agents
V K More1, J G Shewale, V K Sudhakaran
1Research and Development, Hindustan Antibiotics Ltd., Pimpri, Pune 411 018, India.
Abstract:
The role of sugars, polyhydroxy compounds, phenylacetic acid and 6-aminopenicillanic acid in stabilization of immobilized penicillin G acylase (IMPGA) was studied. The loss in the activity of IMPGA at 50 degrees C, 2 h, after incorporation of sucrose and mannitol at 0.1 M concentration was 16 and 18% respectively; the loss in the activity of the enzyme under these conditions in the absence of stabilizing agents was 40%.
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