Relationship between the hydration degree of poly-N-isopropylacrylamide gel and activity of immobilized α-chymotrypsin

The influence of the pH, temperature, and dimethyl sulfoxide concentration on the hydration degree of the poly- N-isopropylacrylamide gel and the activity of a-chymotrypsin immobilized into the polymer was studied. The behavior of more hydrophilic preparations based on polyacrylamide and copolymer of acrylamide and acrylic acid was studied for comparison. An increase in both the temperature and dimethyl sulfoxide content decreases the hydration of the poly-N-isopropylacrylamide, which correlates with a decrease in the activity of the immobilized enzyme. The use of substrates with different structures and an irreversible inhibitor proves that the change in the properties of alpha-chymotrypsin immobilized into the poly-N-isopropylacrylamide gel is related to the change in the rate constants of enzymatic reactions. Comparison of all experimental data obtained suggested an opportunity of local interactions between the protein globule and polymeric chains with a change in the hydration degree of poly- N-isopropylacrylamide during its phase transition.