Solid-State Stabilization of α-Chymotrypsin and Catalase with Carbohydrates
| Autor: | Brian A. Pethica, Pablo G. Debenedetti, Sau Lawrence Lee, Andrea E. Hafeman, David J. Moore |
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| Rok vydání: | 2006 |
| Předmět: | |
| Zdroj: | Industrial & Engineering Chemistry Research. 45:5134-5147 |
| ISSN: | 1520-5045 0888-5885 |
| Popis: | We report a systematic investigation of the effects of five carbohydrates (fructose, sucrose, trehalose, maltotriose, and dextran), freeze-drying, and subsequent heat treatment (up to 8 days at 80 °C) on the structure and enzymatic activity of α-chymotrypsin and catalase. Importantly, we investigate high carbohydrate-to-protein mass ratio conditions (20:1 by mass) so as to minimize protein−protein interactions (e.g., protein aggregation). The activity of α-chymotrypsin is almost quantitatively recovered (greater than 80% of the initial activity) after lyophilization with or without added carbohydrates, and its conformation in the dried solid state as well as in an aqueous solution (after rehydration of lyophilized samples) is unchanged by the presence of carbohydrates. In contrast, catalase lyophilized without carbohydrates loses almost half of its activity upon reconstitution and shows significant structural changes in the dried state. The loss of activity and the lyophilization-induced structural altera... |
| Databáze: | OpenAIRE |
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