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To stabilize alpha-chymotrypsin against irreversible thermal inactivation at high temperatures, methods of covalent modification and multi-point immobilization in combination with the addition of salting-in compounds were used. The upper limit of the protein stability proved to be the same for a combination of the modification and salting-in media and for each of these methods separately. The limit of stabilization reached by means of covalent immobilization is higher than the limit of stabilization reached by two other methods. The greatest stabilization of immobilized alpha-chymotrypsin by the salting-in media (a 10000 fold increase in the native enzyme's stability level) takes place only in the case of the protein with the minimum number of bonds with the support. Stabilization of the enzyme by these methods is explained in terms of the suppression of the conformational inactivation processes.

A correlation was found between the thermal stability of alpha-chymotrypsin and the coefficient Ks of the Sechenov equation as a quantitative measure of the "salting-in" or "salting-out" capacity of solutes. At high temperatures, an increase in the concentration of "salting-in" agents (KSNC, GuHCl, urea, formamide) resulted in thermal stabilization of alpha-chymotrypsin. The maximal (about 100-fold) stabilizing effect in concentrated solutions of salting-in agents was comparable with those induced by covalent modification with hydrophilic reagents or immobilization. Conversely, an increase in the concentration of "salting-out" agents stabilized the enzyme only marginally at high temperatures. An additivity of solutes' action on the thermal stability of the protein has been demonstrated. The observed correlation was explained in terms of the solutes' action on the reversible conformational transition of the enzyme native form into a much more stable form existing at high temperatures.

Stabilizing effect of denaturing salts on irreversible thermoinactivation of native and modified alpha-chymotrypsin at elevated temperatures is observed. The effect is caused by a shift of conformational equilibrium, at the primary step of reversible unfolding in the course of thermoinactivation, to a more unfolded form which is not able to refold "incorrectly". The stability of alpha-chymotrypsin is regulated within a wide range by medium alteration: the stabilizing effects are similar to those achieved by multipoint attachment of the enzyme to a support or by hydrophilization of protein by covalent modification.

An unusual ("zig-zag") temperature dependence of the rate of irreversible thermoinactivation of enzymes was observed for native and covalently modified alpha-chymotrypsin and trypsin. This dependence was characterized by alternation of plots with positive and negative apparent values of activation energy for the thermoinactivation process. A kinetic scheme which reflects the observed regularities in thermoinactivation for which the temperature-dependent conformational transition is an essential feature, is proposed. Fluorescence spectroscopy data suggest that the conformational transition predicted by the scheme is of the unfolding type. Substantial differences in thermostabilities of "high temperature" and "low temperature" conformations of enzymes may be due to different mechanisms of their irreversible thermoinactivation.