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ID 28881
file
creator
Srirangsan, Paveena
Hamada-Sato, Naoko
Watanabe, Manabu
subject
Xanthine oxidase
Freeze-drying
Sucrose
Bovine serum albumin
Glass transition
NDC
Manufactures
abstract
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.
journal title
Food Chemistry
volume
Volume 119
issue
Issue 1
start page
209
end page
213
date of issued
2010-03-01
publisher
Elsevier Sci LTD
issn
0308-8146
ncid
publisher doi
language
eng
nii type
Journal Article
HU type
Journal Articles
DCMI type
text
format
application/pdf
text version
author
rights
Copyright (c) 2009 Elsevier Ltd.
relation url
department
Graduate School of Biosphere Science