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COMPARISON OF SOLUTE-INDUCED PROTEIN STABILIZATION IN AQUEOUS SOLUTION AND IN THE FROZEN AND DRIED STATES.

Author(s) : CARPENTER J. F., CROWE J. H., ARAKAWA T.

Type of article: Article

Summary

THE CRYOPROTECTION AFFORDED TO ISOLATED PROTEINS BY SOLUTES CAN BE ACCOUNTED FOR BY THE FACT THAT THESE SOLUTES ARE PREFERENTIALLY EXCLUDED FROM CONTACT WITH THE PROTEIN'S SURFACE. IN CONTRAST, CARBOHYDRATE-INDUCED STABILIZATION OF LABILE ENZYMES APPEARS TO BE DEPENDENT ON HYDROGEN BONDING OF THE CARBOHYDRATE TO THE DRIEDPROTEIN. UNDER CONDITIONS IN WHICH THE CARBOHYDRATE DID NOT HYDROGEN BOND TO THE PROTEIN, NO PROTEIN STABILIZATION OCCURRED. THUS CERTAIN CARBOHYDRATES PROVIDE PROTECTION TO LABILE ENZYMES BECAUSE THESE SOLUTES SERVE AS WATER SUBSTITUTESFOR THE DRIED PROTEIN BY SATISFYING THE HYDROGEN BONDING REQUIREMENTS OF POLAR GROUPS ON THE PROTEIN'S SURFACE.

Details

  • Original title: COMPARISON OF SOLUTE-INDUCED PROTEIN STABILIZATION IN AQUEOUS SOLUTION AND IN THE FROZEN AND DRIED STATES.
  • Record ID : 1991-1849
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 73 - n. 12
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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