title: Characteristics of proteinaceous additives in stabilizing enzymes during freeze-thawing and -drying.
abstract: Protein-stabilizing characteristics of sixteen proteins during freeze-thawing and freeze-drying were investigated. Five enzymes, each with different instabilities against freezing and dehydration, were employed as the protein to be stabilized. Proteinaceous additives generally resulted in greater enzyme stabilization during freeze-thawing than sugars while the degree of stabilization for basic lysozyme and protamine were inferior to that of neutral and acidic proteins. Freeze-drying-induced inactivation of enzyme was also reduced by the presence of a proteinaceous additive, the extent of which was lower than that for a sugar. In both freeze thawing and freeze drying, the enzymes stabilization by the proteinaceous additive increased with increasing additive concentration. The enhancement of enzyme inactivation caused by pH change was also reduced in the presence of proteinaceous additives. The combined use of a sugar such as sucrose and dextran tended to increase the stabilizing effect of the proteinaceous additive.
authors.affiliation: a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.
authors.forename: Takanori
authors.initials: T
authors.lastname: Shimizu
authors.affiliation: a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.
authors.forename: Tamayo
authors.initials: T
authors.lastname: Korehisa
authors.affiliation: a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Imanaka
authors.affiliation: a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.
authors.forename: Naoyuki
authors.initials: N
authors.lastname: Ishida
authors.affiliation: a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.
authors.forename: Koreyoshi
authors.initials: K
authors.lastname: Imamura
mesh_terms: D003890:Desiccation; D003911:Dextrans / Q000737:chemistry; D004795:Enzyme Stability; D005612:Freeze Drying; D006863:Hydrogen-Ion Concentration; D009113:Muramidase / Q000737:chemistry*; D011479:Protamines / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry
chemical_list: D003911:Dextrans; D011479:Protamines; D011506:Proteins; D013395:Sucrose; D009113:Muramidase
keywords: enzymes; freeze drying; freeze thawing; proteinaceous additive; stabilization