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Stabilizing an enzyme by freeze-drying: the influence of water content, storage temperature and glass transition.

Author(s) : SPIELES G., WESTIN K. J. E., HESCHEL I., RAU G.

Summary

The paper examines the long-term stability of a freeze-dried enzyme with specific analysis of the effect of the final water content of the dried material and storage temperatures. Tests were performed on lactate-dehydrogenase (LDH), which was chosen as a model enzyme because it allows for the simple monitoring of its activity. The stabilizing effects of both hydroxyethyl starch and polyvinylpyrrolidone were examined at selected storage temperatures (25, 50 and 80 deg C) and water contents (10-15% and 0-5% water by weight). The stability of freeze-dried LDH was measured by the variation of LDH activity over time. Results are given.

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Pages: 88-94

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Details

  • Original title: Stabilizing an enzyme by freeze-drying: the influence of water content, storage temperature and glass transition.
  • Record ID : 1996-1225
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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