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ID 28881
本文ファイル
著者
Srirangsan, Paveena
Hamada-Sato, Naoko
Watanabe, Manabu
キーワード
Xanthine oxidase
Freeze-drying
Sucrose
Bovine serum albumin
Glass transition
NDC
製造工業
抄録(英)
In order to improve the remaining activity of a practically important freeze-dried enzyme, xanthine oxidase (XOD), the effects of disaccharide (sucrose and trehalose), polymer (bovine serum albumin: BSA and dextran) and a mixture of them on the loss of XOD activity during freeze-drying and subsequent storage were investigated. All samples were amorphous solids and their glass transition temperatures (T-g) were evaluated by using differential scanning calorimetry. Although dextran showed no stabilizing effect on the freeze-dried XOD, the others protected XOD from the activity loss during freeze-drying to a certain extent. It was found that the mixture of disaccharide (sucrose or trehalose) and BSA improved the XOD activity synergistically. The XOD activity of the samples decreased gradually during storage at a temperature range of between 25 and 60 degrees C. Samples stored at temperatures below the T-g showed a lower loss of XOD activity than those stored at just the T-g.
掲載誌名
Food Chemistry
119巻
1号
開始ページ
209
終了ページ
213
出版年月日
2010-03-01
出版者
Elsevier Sci LTD
ISSN
0308-8146
NCID
出版者DOI
言語
英語
NII資源タイプ
学術雑誌論文
広大資料タイプ
学術雑誌論文
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
author
権利情報
Copyright (c) 2009 Elsevier Ltd.
関連情報URL
部局名
生物圏科学研究科