Proteolytic denaturation and methods of improving the stability of glucose isomerase preparations.

Evidence is provided in support of proteolytic denaturation of free and immobilized preparations of glucose isomerase from a Bacillus species. A number of methods to improve the stability with respect to proteolysis have been tested and their advantages as well as shortcomings are discussed. These methods include hollow-fiber treatment, gel permeation, thermal treatment, and addition of protease inhibitors. The half-life of the free and the cellulose acetate fiber-entrapped preparations of glucose isomerase can be significantly improved. For example, the hollow-fiber treatment can improve the half-life by an order of magnitude.