Stabilization of α-Chymotrypsin and Lysozyme Entrapped in Water-in-Silicone Oil Emulsions

A system of entrapping proteinaceous material in water-in-silicone oil emulsions using silicone surfactants is described. Although contact between cyclic and linear silicones and proteins is well-known to facilitate protein/enzyme denaturation, the additional presence of silicones bearing a few hydrophilic groups (silicone surfactants) in these W/O systems dramatically lowers the degree of protein denaturation. Spectrophotometric activity assays of α-chymotrypsin and lysozyme performed using a UV/visible spectrophotometer revealed that the enzymes entrapped within these emulsion systems retain activity that is equal to, or in some cases greater than, that of controls. The results suggest that these emulsions are a viable means by which to store proteinaceous materials.