Α-Chymotrypsin in water-ethanol mixtures: Effect of preferential interactions

Abstract

© 2017 Elsevier B.V. We investigated preferential interactions of α-chymotrypsin with water–ethanol mixtures at 25 °C. Our approach is based on the analysis of residual enzyme activity and water/alcohol sorption. There are three concentration regimes. α-Chymotrypsin is preferentially hydrated at high water content. The residual enzyme activity is close to 100%. α-Chymotrypsin has a higher affinity for alcohol than for water at intermediate water content. Residual enzyme activity is close to zero in this concentration range. At low water content, ethanol is preferentially excluded from the protein surface. This results in preferential hydration of α-chymotrypsin and significant residual catalytic activity (∼50%) in water-poor ethanol.