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Table 4 Effect of potential stabilizers on nitrilase activity

From: Heterologous expression, purification and characterization of nitrilase from Aspergillus nigerK10

Compound (concentration) Residual activity, %
  Method A Method B
None 36.3 60
Glycine (1%, w/v) 100 100
Sucrose (10%, w/v) 56.1 64.8
D-Glucose (10%, w/v) 73.7 92.7
Trehalose (10%, w/v) 48.5 89.7
D-Sorbitol (10%, w/v) 59.1 93.9
Xylitol (10%, w/v) 32.7 85.4
D-myo-inositol (10%, w/v) 57.3 97.0
D-Glycerol (10%, w/v) 54.4 86.6
Bovine serum albumin (0.1%, w/v) 56.7 87.0
Bovine serum albumin (1%, w/v) 64.9 80.6
  1. Potential stabilizers were pre-incubated with the enzyme (0.28 mg of protein mL-1) for 180 min (method A) or added to enzyme solutions of the same protein concentration, which were then frozen and thawed 10 times (method B). The enzyme activity was assayed as described in Methods. The specific activity in the presence of 0.1% (w/v) glycine (0.70 and 0.67 U mg-1 protein in method A and B, respectively) was used as the reference value. Data represent the mean of four independent measurements with relative standard deviation values <5%.