2013年
Redistribution of Protein Biological Activity in a Freeze-Dried Cake
DRYING TECHNOLOGY
- ,
- ,
- 巻
- 31
- 号
- 1
- 開始ページ
- 102
- 終了ページ
- 111
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1080/07373937.2012.723291
- 出版者・発行元
- TAYLOR & FRANCIS INC
Lactate dehydrogenase (LDH) solutions were freeze dried in order to investigate the redistribution of the remaining LDH activity in the dried cake. D-Mannitol and a polysaccharide (?-carrageenan, ?-carrageenan, or dextran) were mixed and used as stabilizers in freeze drying. It was found that the remaining LDH activity was significantly redistributed in the freeze-dried cake, and the enzyme concentration was not uniform along the axis of the dried cake due to variations in the freeze-drying conditions and stabilizer concentration. In some cases, active enzymes were highly localized in a specific portion of the dried cake. This was mainly due to the redistribution of the protein content. Further freeze-drying tests employing bovine serum albumin (BSA) and the above-mentioned polysaccharides showed that proteins (BSA) tended to accumulate in the lower portions of the dried cake, forming concentration gradients. Therefore, the concentration gradient in the freeze-dried cake was mainly due to the freezing process. This redistribution of protein content contributed considerably to the apparent redistribution of enzyme activity. The results suggest that a process that can control the redistribution of protein content in a freeze-dried cake would further improve the biological activity of freeze-dried proteins.
- リンク情報
- ID情報
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- DOI : 10.1080/07373937.2012.723291
- ISSN : 0737-3937
- Web of Science ID : WOS:000313419300014