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THE INTERACTION OF HYDRATION WATER AND PROTEIN WITH CRYOPROTECTANT.

Author(s) : HANAFUSA N.

Summary

SOME PROTEINS, SUCH AS MYOSIN OR CATALASE, ARE DENATURED BY FREEZE-THAWING OR FREEZE-DRYING. SUGARS, GLYCEROL AND DMSO PROTECT THE PROTEIN AGAINST THE DENATURATION. THIS PAPER REPORTS THE CHARACTERISTICS OF PROTEIN HYDRATION WITH SOME ADDITIVES. THE EFFECTIVE CRYOPROTECTANTS DECREASED THE EXTENT OF HYDRATION WHICH REACHES ITS MINIMUM VALUE WHEN THE MOLAR RATIO OF THE CRYOPROTECTANT AND THE POLAR AMINO ACIDS RESIDUES IS ABOUT 1: 1. SUCH TRENDS WERE LARGER WITH SUGARS THAN WITH GLYCEROL. THE NON-EFFECTIVE ADDITIVES, SUCH AS SALTS, SHOWED OPPOSITE RESULTS. IT SEEMS THE EFFECTIVE CRYOPROTECTANTS ARE SUBSTITUTED FOR A PART OF THE WATER, AND THE INTER-ACTION AMONG THEM: REMAINED HYDRATION WATER, PROTECTANTS AND POLAR GROUPS OF PROTEIN MOLECULE, ARE STRENGTHEN BY BRIDGING OF HYDROGEN BONDS. SUCH MECHANISM MAY STABILIZE THE CONFORMATION OF PROTEIN MOLECULE DURING FREEZING AND DRYING.

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Pages: 1985-1

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Details

  • Original title: THE INTERACTION OF HYDRATION WATER AND PROTEIN WITH CRYOPROTECTANT.
  • Record ID : 1987-0784
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20

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