Effect of polyols on the thermostability of pullulan-hydrolysing activity from Sclerotium rolfsii

Summary The influence of various polyols on the thermostability of pullulan-hydrolysing activity fromSclerotium rolfsii was studied. The half-life of the enzyme activity at 60°C was determined to be of the order of 30 min. In the presence of xylitol and sorbitol (3 M or more) there was a significant enhancement in the thermostability of the enzyme with retention of 100% activity after incubation for 7 h at 60°C. However, ethylene glycol and glycerol were found to have no protective effect. The stabilizing efficiency was found to be dependent on the concentration of the polyhydric alcohol used and the number of OH-groups present per molecule.