STABILIZING EFFECT OF AMPHIPHILIC EXCIPIENTS ON THE FREEZE-THAWING AND FREEZE-DRYING OF LACTATE-DEHYDROGENASE

被引：44
|
作者：
IZUTSU, K
YOSHIOKA, S
TERAO, T
机构：
[1] National Institute of Health Sciences, Tokyo, 158, 1-18-1 Kamiyoga, Setagaya-ku
来源：
BIOTECHNOLOGY AND BIOENGINEERING | 1994年 / 43卷 / 11期
关键词：
FREEZE-DRYING; FREEZE-THAWING; AMPHIPHILIC EXCIPIENTS; LACTATE DEHYDROGENASE; STABILIZATION;
D O I：
10.1002/bit.260431114
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The effects of amphiphilic excipients on the inactivation of lactate dehydrogenase (LDH) during freeze-thawing and freeze-drying were studied. Some amphiphilic excipients such as hydroxypropyl-beta-cyclodextrin (HP-beta-CD), CHAPS, polyethylene glycol (PEG) 3350, and a sucrose fatty acid monoester prevented LDH inactivation during freeze-thawing and freeze-drying at a lower concentration than sugars and amino acids. Polyoxyethylene 9 lauryl ether and PEG 400 protected LDH during freeze-thawing but not during freeze-drying. The buffer concentration of the solution to be freeze-dried (10, 50, and 200 mM) affected the stabilizing effect of trehalose, but not that of HP-beta-CD. (C) 1994 John Wiley & Sons, Inc.
引用
收藏
页码：1102 / 1107
页数：6
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