Helping Enzymes Stay Active and Keep in Shape (IMAGE)

Rensselaer Polytechnic Institute

Helping Enzymes Stay Active and Keep in Shape

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Rensselaer Polytechnic Institute professor Marc-Olivier Coppens has developed a new technique for boosting the stability of enzymes, making them useful under a much broader range of conditions. Coppens confined lysozyme and other enzymes inside carefully engineered nanoscale holes, or nanopores. Instead of denaturing, these embedded enzymes mostly retained their 3-D structure and exhibited a significant increase in activity.

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Rensselaer/Coppens

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