Thermal Stabilization of Freeze-Dried Enzymes by Sugars
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概要
- 論文の詳細を見る
The thermal stabilization effect of sugars on freeze-dried proteins is studied, particularly the relation between stabilizing effect and the degree of sugar crystallinity. Three kinds of enzymes, alcohol dehydrogenase (ADH), lactate dehydrogenase (LDH), and malate dehydrogenase (MDH), were used as model proteins. Aqueous solutions of enzymes with sugars were freeze-dried and stored in dry air at 65°C. The stabilities of freeze-dried enzymes improve remarkably by addition of trehalose or raffinose. By measurement of X-ray diffractometry, the sugars are found to form fully amorphous matrix in freeze-dried samples. Furthermore, sucrose stabilizes enzymes to a great extent when it is amorphous in samples, though it shows little stabilizing effect when it is crystalline. These results indicate that the stabilizing effect of sugars closely relates to the amorphous matrix formed by the sugars.
著者
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Okazaki Morio
Department Of Chemical Engineering Kyoto University
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SATOH Takuya
Department of Animal Production Science, Graduate School of Agricultural Science, Tohoku University
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Suzuki Tetsuo
Department Of Chemical Engineering Kyoto University
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Imamura Koreyoshi
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Yamamoto Keiji
Department Of Applied Physics Faculty Of Engineering Tokyo University
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Yamamoto Keiji
Department of Chemical Engineering, Kyoto University
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Satoh Takuya
Department of Chemical Engineering, Kyoto University
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