Cryoprotective Effect of Saccharides on Denaturation of Catalase by Freeze-Drying

概要

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A mechanism of the cryoprotective effect of saccharides on the denaturation of catalase in the freeze-drying process was studied. Denaturation percents (D%) were measured by changing concentrations of saccharides and catalase. Dependence of D% on a weight ratio of saccharide to catalase suggested that they interact directly with each other. The mode of interaction is probably hydrogen-bonding. An effective number of hydrogen-bonding sites for several saccharides on the surface of the catalase molecule was evaluated by reference to the X-ray analysis data. Glucose, maltose and maltotriose showed a similar protective effect compared on the basis of their weights, and a glucoside group of those saccharides occupied about 5 hydrogen-bonding sites on a catalase molecule at the maximum protection. Saccharides with longer glucoside chains have less protection effect depending on their molecular weights. Judging from the above results, saccharides are bound to catalase as a monomolecualr layer and this layer protects catalase from being denatured instead of the hydration monolayer.
社団法人日本薬学会の論文
1991-05-25