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Abstract
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Effect of glycerol and sorbitol on the stability of porcine pancreas trypsin was investigated in this work. Molecular dynamics simulation and thermostability results showed that trypsin has two flexible regions and polyols (sorbitol and glycerol) stabilize the enzyme by decreasing the flexibility of these regions. RDF results exhibited that sorbitol and glycerol were excluded from the first water layer of the enzyme, therefore decrease the flexibility of the regions by preferential exclusion. Also, results showed that the stabilization effect of sorbitol is more than glycerol. This observation could be due to the larger decrease in the fluctuation of trypsin in the presence of sorbitol. To study of solvents hydrophobicity effect on the stabilization effect of sorbitol and glycerol, the combination effect of them with different solvents (methanol, ethanol, isopropanol and n- propanol) was investigated on the thermostability of trypsin. Results depicted that glycerol is a better stabilizer than sorbitol in the presence of hydrophobic solvents (n-propanol) while sorbitol is a better stabilizer than glycerol in the hydrophilic solvents (methanol).
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