Analysis of factors influencing enzyme
activity and stability in the gas phase to
allow high throughput screening for
stabilised enzymes
(Pohl – Spieß/Büchs)
Enzymatic gas phase catalysis using solid enzyme preparations is
especially advantageous with respect to the transformations of substrates which are only poorly soluble in water. Although the thermostability of many enzymes is higher in the quasi dry state than
in solution, the stability is often not sufficient to withstand the
temperatures which are necessary to ensure a sufficiently high substrate concentration in the gas phase. In principle the stabilisation
of enzymes by e.g. directed evolution is possible, however screening
for stabilised enzyme variants is usually done in aqueous solution.
This project aims to understand factors relevant for the thermal
deactivation of enzymes in the dry state relative to those in aqueous
solution in order to acquire a sufficient understanding allowing the
high throughput screening of stabilised enzyme variants in solution.
Areas of expertise
Interested applicants should have a strong background in biochemistry and enzymology. Expertise (even partial) in protein analysis such as spectroscopic analysis methods (UV/Vis, fluorescence,
FTIR), enzymatic assays, protein sequence analysis, MALDI-MS,
and protein electrophoreses are highly desired. A background in
thermodynamics would be beneficial.