Dear all,
Does anyone have experience with the pancreatin enzyme? It seems the solubility of pancreatin in water is very poor and I am looking for a way to increase its solubility (e.g. adding solvent or surfactants, etc?). Could anyone help me with that?
Best regards,
Dadfar
"Pancreatin is dissolved in 1 mM HCl (pH 3). The dissolution of pancreatin is difficult. After dissolution, keep on mixing during 10 minutes using a magnetic stirrer and then store the pancreatin solution on ice or at refrigerated temperature 4°C."
https://www.rsc.org/suppdata/fo/c3/c3fo60702j/c3fo60702j1.pdf
Adam B Shapiro Thank you so much for your kind reply. I'll try it. I would like to ask you a question regarding the effect of pH on the solubility of pancreatin. You have recommended low pH (pH=3), but it seems that the solubility of the enzyme increases at higher pH! is that correct? also, I would like to know about the stability of enzymes at different pH. Would you please let me know if you have any experience in that field as well?
Best regards,
Dadfar
I haven't worked with pancreatin myself. The reference I supplied is not my work.
I assume you need the enzyme activity in solution and therefore the properly folded/active tertiary form is needed after solubilization. For this case, you may use non-denaturing detergents at stepwise increased concentrations at the most active pH for the enzyme until solubility can be seen. (NP40, triton X100, etc).
Workaround at least 2 units far from the pI of the enzyme to reduce detergent conc. and to induce solubility from ionizable groups of the enzyme.
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