A number of years ago we reported a two-step inactivation mechanism for α-amylase (enzyme) on the basis of theoretical and experimental studies in aqueous solutions.   In the first step the metal (Ca<sup>2+</sup>) ion dissociates reversibly from the enzyme followed by an irreversible thermal inactivation of the apoenzyme.  In this study we report suppression of enzyme inactivation when the proportion of ethanol is increased in the ethanol-water solutions.  These results are explained by applying the two-step inactivation model. <br/>

Suppressed inactivation of α-amylase in the presence of alcohol

251st National Meeting (2016)

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