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Stabilization of Enzyme in "Solvophobically" Controlled Polymer Microcapsules  

Kim, Yong-Jin (Amore Pacific Corporation R&D Center)
Kim, Jin-Woong (Amore Pacific Corporation R&D Center)
Kim, Jin-Oh (Amore Pacific Corporation R&D Center)
Kim, Jin-Woo (Amore Pacific Corporation R&D Center)
Chang, Ih-Seop (Amore Pacific Corporation R&D Center)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.32, no.1, 2006 , pp. 29-33 More about this Journal
Abstract
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.
Keywords
conformational anchoring, enzymes; exclusive volume effect; stabilization; thermal stability;
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