2017年4月
Characteristics of proteinaceous additives in stabilizing enzymes during freeze-thawing and -drying
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
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- 巻
- 81
- 号
- 4
- 開始ページ
- 687
- 終了ページ
- 697
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1080/09168451.2016.1274637
- 出版者・発行元
- TAYLOR & FRANCIS LTD
Protein-stabilizing characteristics of sixteen proteins during freeze-thawing and freeze-drying were investigated. Five enzymes, each with different instabilities against freezing and dehydration, were employed as the protein to be stabilized. Proteinaceous additives generally resulted in greater enzyme stabilization during freeze-thawing than sugars while the degree of stabilization for basic lysozyme and protamine were inferior to that of neutral and acidic proteins. Freeze-drying-induced inactivation of enzyme was also reduced by the presence of a proteinaceous additive, the extent of which was lower than that for a sugar. In both freeze thawing and freeze drying, the enzymes stabilization by the proteinaceous additive increased with increasing additive concentration. The enhancement of enzyme inactivation caused by pH change was also reduced in the presence of proteinaceous additives. The combined use of a sugar such as sucrose and dextran tended to increase the stabilizing effect of the proteinaceous additive.
- リンク情報
- ID情報
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- DOI : 10.1080/09168451.2016.1274637
- ISSN : 0916-8451
- eISSN : 1347-6947
- Web of Science ID : WOS:000399467100006