Abstract
The effect of alcohols and sugars on an increase in the activity at the low temperature of the trypsin and chymotrypsin was examined. The activity at the low temperature of both enzymes has increased by 2-propanol and ethanol addition.However, an activity increase was not observed in trehalose, glucose, and sucrose addition. The activity increased at the low temperature of about 10°C to which the activity decreased at about 40°C when 2-propanol addition from which an increase in the activity was especially seen was examined.
Moreover, the decrease in the temperature dependency was seen by the 2-propanol addition. It was guessed that the change took place in the structure of the enzyme because the hydrophobicity on the surface of the enzyme increased by 2-propanol addition, and the increase of the activity at the low temperature had been caused.
