Stabilization studies of working strength preparation of human albumin – HRP conjugate

To design an enzyme immunoassay-based method, the most important is conjugation of enzyme with antigens or antibodies and stability of labeled conjugate. In this study, human albumin was conjugated with horseradish peroxidase using periodate oxidation method. To stabilize biological activity and functional structure of different components of protein conjugate, special storage conditions are required. In this study albumin conjugate was stored using the different stabilizers i.e. biofax, protexidase and glycerol. Further working conjugates were made and stored at two different temperatures i.e. 4°C and 25°C. The stability of working conjugate was followed for 60 days. It was observed that stability of working Alb-HRP conjugate was maximum for 60 days with protexidase as stabilizer followed by the biofax and glycerol for 30 days at 4 ̊C. While at 25°C, all working conjugates in different stabilizing solutions lost their activity only after 2 days. It was concluded that working Alb-HRP conjugate when stored in protexidase and diluted proved to be a better stabilizer for long time storage.