Investigations on radical formation and inactivation of suspended trypsin after gamma-irradiation.

Crystalline trypsin was irradiated in oxygen-free suspension media of methanol, ethanol and n-heptane with 60Co-gamma-rays at 77 K or 273 K. Measurements with ESR and activity determinations revealed no influence of ethanol and n-heptane on the formation of free radicals and inactivation of trypsin. Especially, the results are independent on the polarity of the suspension media and correspond to an irradiation of trypsin in vacuum. On the other hand, methanol leads to a decay of radiation induced radicals and to an increased inactivation. The results are discussed in comparison to analogous experiments carried out with ultra-violet light.