在离子液体中蛋白质溶解性和稳定性的研究进展

Research progress of dissolution and stability of protein in ionic liquids

蛋白质在非水相中的溶解性及稳定性是蛋白质化学研究的难题之一。离子液体以其独特的可修饰、调变的阴阳离子结构以及优良的物理化学性质被应用于蛋白质的溶解及稳定研究。综述了蛋白质在不同离子液体中的溶解性能和溶解机理,并分析了离子液体作为溶剂影响蛋白质稳定性的主要因素。

Protein is an important component of biochemistry, however, its instability in vitro limits its wide- spread use in bio-applications. As a novel ＂green＂ solvent, Ionic liquids （ILs） are potential candidates as sub- stituents of reaction media in enzymatic catalysis because of their unusual solvation characteristics. Due to their fascinating physicochemical properties and tunable structures of anion and cation, ILs can be adjusted to their properties of polarity, hydrophobicity and viscosity, therefore, they are being widely applied in the dissolution and stability of protein. In this paper, the recent advances in the dissolution of protein in ILs are reviewed, and the dissolution mechanism of protein as well as main factors that affect the protein stability in ILs are also dis- cussed.