Effects of drying methods and additives on the structure, function, and storage stability of subtilisin: role of protein conformation and molecular mobility

DePaz, Roberto A; Dale, Douglas A.; Barnett, Christopher C.; Carpenter, John F.; Gaertner, Alfred; Randolph, Theodore W.

doi:10.1016/s0141-0229(02)00173-4

Cited by 69 publications

(40 citation statements)

References 55 publications

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“…Dehydration is a known stress to proteins potentially causing protein unfolding (24). Thus, a detailed investigation of the drying process and its effects on residual activity as well as on protein loading was conducted.…”

Section: Effect Of Drying Conditions On Immobilization Efficiency Of mentioning

confidence: 99%

Optimization of adsorptive immobilization of alcohol dehydrogenases

Trivedi

Heinemann

Spieß

et al. 2005

Journal of Bioscience and Bioengineering

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Section: Effect Of Drying Conditions On Immobilization Efficiency Of mentioning

confidence: 99%

Optimization of adsorptive immobilization of alcohol dehydrogenases

Trivedi

Heinemann

Spieß

et al. 2005

Journal of Bioscience and Bioengineering

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“…Additives such as lactose, trehalose remain in the amorphous phase with the protein and bind to the protein in the place of water during drying which prevents the stability problems. Large polymers, such as maltodextrin do not inhibit protein unfolding during drying because steric hindrance prevents effective hydrogen bonding to proteins [26]. Incorporation of polymers to complexes could be beneficial because of their relatively high T g values.…”

Section: Introductionmentioning

confidence: 99%

The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

Górska

Szulc

Ostrowska–Ligęza

et al. 2013

J Therm Anal Calorim

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In the study, the effect of lactose-maltodextrin and trehalose-maltodextrin matrices on the glass transition temperatures and moisture sorption characteristics of spray-dried b-lactoglobulin-vitamin D 3 complexes was investigated. Incorporation of sugars into complexes can influence the thermal properties and moisture sorption characteristics of powders. The glass transition temperature as an important physiochemical parameter that determines the processing conditions, product quality and stability of the final product was studied with the use of modulated differential scanning calorimetry method. Moisture sorption isotherms, water activity and moisture content as parameters related to sorption properties, were also investigated. Additionally, particle size, wettability and insolubility index were studied to characterise newly synthesized products. For the samples tested, two well-separated glass transitions were found. The dominant effect of maltodextrin on the glass transition temperatures was observed. An increase in the percentage of maltodextrin added resulted in increasing T g value of studied complexes. At low water activity all powdered complexes showed typical sorption behaviour of food systems. Trehalose as a carbohydrate component of powdered complexes, in comparison to lactose, delayed the occurrence of crystallization.

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“…Freeze-drying is preferred to be a suitable drying technique for the conservation of micro-organisms (Morgan et al, 2006, Stephan et al, 2016. In studies concerning freeze-drying of bacteria, researchers suggested that bacteria belonging to different species and strains may differ in their sensitivity to freeze-drying (Carvalho et al, 2004, Stephan et al, 2016, moreover, survival or viabilities are expressed as a key role that influenced by initial cell concentration, cryoprotectants, rehydration medium and physical aspects during the drying phases of the process (Abadias et al, 2001, DePaz et al, 2002, Carvalho et al, 2003, Capela et al, 2006, Peiren et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

“…The formation of ice during freeze-drying could damage the cell membrane physically (Béal and Corrieu, 2000), as well as affect the properties of hydrophilic macromolecules with the removal of water in cells (Fowler and Toner, 2005). Furthermore, due to the stability of cell structure and the role in maintaining cell function of bound water, the removal of water will lead to the destruction of cell wall and cell membrane as well as the damage of surface proteins (Allison et al, 1999, DePaz et al, 2002.…”

Section: Introductionmentioning

confidence: 99%