The effects of additives on the stability of freeze-dried β-galactosidase stored at elevated temperature

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Abstract

The effects of sugars, polyols and amino acids on the stability of freeze-dried β-galactosidase were investigated. β-Galactosidase from Aspergillus oryzae was freeze-dried with these compounds as additives then stored at 70° C over silica gel. The additives studied demonstrated three different types of effect. Some prevented inactivation of the enzyme, some accelerated inactivation and others had no effect. X-ray diffraction showed that additives that prevented inactivation were amorphous in freeze-dried cakes, whereas crystal-forming additives did not exert such effect. Crystallinity of additives would thus appear to be an important factor which determines the stabilizing effect. Possible mechanisms of β-galactosidase inactivation are also discussed.

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