The effect of amino acid salts on activity and stability of alcohol dehydrogenase

Background: In the high concentration of salts, kosmotropic and chaotropic effects became clear and these effects are related with Viscosity B-coefficient. Methods: In present study, the effects of high concentration of amino acid salts (1-3M) on yeast alcohol dehydrogenase was assessed and the effects of Na.Aspartate, Na.Glutamate. HCl.Glycinate, HCl.Lysinate and HCl.Lysinate on stability and activity of the enzyme was evaluated. Results: The rate of reduction of enzyme activity is reduce in presents of salts with kosmotropic anions and the halflife of the enzyme is greater in presents of Na.Aspartate and Na.Glutamate that have positive Viscosity B-coefficient. As well, there is a linear relation between activity and stability of enzyme and dB. Conclusion: It can be expressed that kosmotropes and chaotropes have different effects on stability and activity of enzyme and both activity and stability of enzyme are related with kosmotropic and chaotropic effects.