Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide–polymer mixture |
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| Authors: | Paveena Srirangsan Kiyoshi Kawai Naoko Hamada-Sato Manabu Watanabe Toru Suzuki |
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| Affiliation: | aDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan;bDepartment of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-8528, Japan;cCourse of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan |
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| 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 (Tg) 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 °C. Samples stored at temperatures below the Tg showed a lower loss of XOD activity than those stored at just the Tg. |
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| Keywords: | Xanthine oxidase Freeze-drying Sucrose Bovine serum albumin Glass transition |
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