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Updated: Aug 5, 2026

Measuring Enzymatic Stability by Isothermal Titration Calorimetry
Published on: March 26, 2019
Micellar Enzymology for Thermal, pH, and Solvent Stability
1Department of Chemistry, Missouri University of Science and Technology, Rolla, MO, 65409, USA. shelley.minteer@mst.edu.
Abstract:
This chapter describes methods for enzyme stabilization using micellar solutions. Micellar solutions have been shown to increase the thermal stability, as well as the pH and solvent tolerance of enzymes. This field is traditionally referred to as micellar enzymology. This chapter details the use of ionic and nonionic micelles for the stabilization of polyphenol oxidase, lipase, and catalase, although this method could be used with any enzymatic system or enzyme cascade system.
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