摘要
目的 考察不同工艺处理过程中不同糖类对rhCuZn SOD活性的影响。方法 酶液与不同保护介质均匀混合后 ,研究冷藏、反复冻融、真空干燥、冷冻干燥和保存等工艺过程前后酶活性的变化。结果 与其他糖类相比 ,海藻糖具有最好的抗冷冻、抗脱水能力。保护作用与工艺过程具有一定的相关性。海藻糖的最适添加量为 5 %～ 10 % (w/v)。结论 为设计最佳的生物活性保护体系提供依据。
Objective To explore the influence of various saccharides on the residual activity of recombinant human copper and zinc superoxide dismutase(rhCuZn SOD)during treatment by various processes.Methods Mix rhCuZn SOD and various disaccarides well,and observe the activities of the enzyme before and after treatment by various processes,such as cold storage,repeat freezing and thawing,vacuum drying,lyophilization.Results Compared with other saccharides,trehalose showed good protective effect against freezing and dehydration.The protective effect was related to process at a certain extent.The optimal concentration of trehalose was 5% 10%(w/v).Conclusion The study laid a foundation of designing the optimal protective system of biological activity.
出处
《中国生物制品学杂志》
CAS
CSCD
2003年第1期42-45,共4页
Chinese Journal of Biologicals
基金
上海市重点学科资助项目
