Longevity of Raw and Lyophilized Crude Urease Extracts

The stability (longevity of activity) three crude urease extracts was evaluated in a laboratory study as part an effort to reduce the cost for applications that do not require high purity enzyme. A low-cost, stable source will greatly facilitate engineering such biocementation soil. Inexpensive have been shown be effective at hydrolyzing urea carbonate precipitation. However, some studies suggested activity extract may decrease with time, limiting potential its mass production commercial applications. studied. were obtained from jack beans via simple extraction process, stored room temperature and 4 ℃, periodically tested evaluate their stability. To storage transportation extracted enzyme, longevity enzyme following freeze drying (lyophilization) powder subsequent re-hydration into aqueous solution evaluated. In attempt improve shelf life lyophilized extract, dextran sucrose added during lyophilization. purified rehydration also investigated. Results tests showed maintained more effectively than either or rehydrated urease. While incorporating 2% (w/v) prior lyophilization increased overall enzymatic activity, it did enhance storage.