Thermal Stabilization of Freeze-Dried Enzymes by Sugars

JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

Koreyoshi Imamura¹  Morio Okazaki¹  Keiji Yamamoto¹  Takuya Satoh¹  Tetsuo Suzuki¹ 

[1] Department of Chemical Engineering, Kyoto University

关键词: Freeze-Drying;    Enzyme;    Sugar;    Thermal Stabilization;    Amorphous;   

DOI  :  10.1252/jcej.30.609

来源: Maruzen Company Ltd

【 摘 要 】

References(15)Cited-By(44)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.

【 授权许可】

Unknown