Characteristics of proteinaceous additives in stabilizing enzymes during freeze-thawing and -drying
نویسندگان
چکیده
منابع مشابه
Denaturation of Enzyme Protein by Freeze-Thawing and Freeze-Drying ; I. Freeze-thawing and freeze-drying of myosin and some other muscle proteins
Changes in physico-chemical properties and m enzymatic activities of some muscle proteins by freeze-thawing or freeze-drying were measured for the purpose of clarifying the mechanism of protein denaturation by freeze-thawing and freezedrying. The results showed following: Freeze-thawing unfolded the conformation of the rod-like proteins and decreased their enzymatic activities. The two effects ...
متن کاملGlutathione protects Lactobacillus sanfranciscensis against freeze-thawing, freeze-drying, and cold treatment.
Lactobacillus sanfranciscensis DSM20451 cells containing glutathione (GSH) displayed significantly higher resistance against cold stress induced by freeze-drying, freeze-thawing, and 4 degrees C cold treatment than those without GSH. Cells containing GSH were capable of maintaining their membrane structure intact when exposed to freeze-thawing. In addition, cells containing GSH showed a higher ...
متن کاملPrevention of nanoparticle aggregation during freeze-drying.
Nanoparticle formulations have been widely used in the drug delivery field. The majority of published articles dealing with nanoparticle formulations have focused on the use of freshly prepared nanoparticles, but not many deal with scale-up production of nanoparticles and their long-term preservation by freeze-drying. To date, little information is available on an effective freeze-drying proces...
متن کاملEffect of protective agents on the viability of Lactococcus lactis subjected to freeze-thawing and freeze-drying
The effect of different protectants and the impact of the initial cell density on the viability of Lactococcus lactis Sr. 3.54 subjected to freeze-thawing and freezedrying was studied. Several additives were tested as protective agents against freezing and drying injuries. Maximum viability of the cells after freeze-thawing was obtained with sucrose and skim milk mixtures as protective agents (...
متن کاملNaCl stress impact on the key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying
The viability of Lactobacillus bulgaricus in freeze-drying is of significant commercial interest to dairy industries. In the study, L.bulgaricus demonstrated a significantly improved (p < 0.05) survival rate during freeze-drying when subjected to a pre-stressed period under the conditions of 2% (w/v) NaCl for 2 h in the late growth phase. The main energy source for the life activity of lactic a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 2017
ISSN: 0916-8451,1347-6947
DOI: 10.1080/09168451.2016.1274637