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Thermal stabilization of freeze-dried enzymes with sugars.

[In Japanese. / En japonais.]

Author(s) : SUZUKI T.

Type of article: Article

Summary

The thermal stabilizing effect of amorphous matrices of sugars on freeze-dried enzymes was investigated, remarking on the relation between the stabilizing effect and the degree of crystallinity of sugars. Enzymes were freeze-dried with sugars and stored at 65 °C. The results obtained indicated that amorphous matrices of sugars have a thermal stabilizing effect, and that enzymes prevent crystallization of amorphous matrices of sugars. The authors can therefore deduce that sugars and proteins work together to maintain protein activities. Experimental results and molecular dynamics simulation suggested that the freezing temperature influences the arrangement of sugar molecules into amorphous matrices and the thermal stabilizing effect.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2004-1981
  • Languages: Japanese
  • Source: Refrigeration - vol. 79 - n. 915
  • Publication date: 2004
  • Document available for consultation in the library of the IIR headquarters only.

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