252: Influence of fatty acid ionic liquids on trypsin activity

Abstract: Fatty acid ionic liquids (FAILs) have an amphiphilic structure and adjustable chemical properties that allow them to interact with proteins through hydrophobic interactions, forming micelles and encapsulating the protein. This makes FAILs potential biomaterials for altering enzyme activities for various biotechnology applications. We have studied the effects of several biocompatible FAILs on the model enzyme trypsin. This presentation shows results of trypsin activity assays performed with both the enzyme and substrate prepared in the presence of FAILs in aqueous solution. The results quantify how interactions with the FAILs alter the enzyme kinetics.