Protein stabilization via hydrophilization: Stabilization of α-chymotrypsin by reductive alkylation with glyoxylic acid

Reductive alkylation of amino groups in α-chymotrypsin by glyoxylic acid in the presence of sodium cyanoborohydride results in essential stabilization of the enzyme against irreversible thermoinactivation. At 60°C, the stabilizing effect is higher than one thousand, and it increases even more with rising the temperature.