| Item type |
デフォルトアイテムタイプ_（フル）(1) |
| 公開日 |
2023-03-18 |
| タイトル |
|
|
タイトル |
Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide-polymer mixture |
|
言語 |
en |
| 作成者 |
Srirangsan, Paveena
Kawai, Kiyoshi
Hamada-Sato, Naoko
Watanabe, Manabu
Suzuki, Toru
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 権利情報 |
|
|
権利情報 |
Copyright (c) 2009 Elsevier Ltd. |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Xanthine oxidase |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Freeze-drying |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Sucrose |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Bovine serum albumin |
| 主題 |
|
|
主題Scheme |
Other |
|
主題 |
Glass transition |
| 主題 |
|
|
主題Scheme |
NDC |
|
主題 |
580 |
| 内容記述 |
|
|
内容記述 |
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 (T-g) 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 degrees C. Samples stored at temperatures below the T-g showed a lower loss of XOD activity than those stored at just the T-g. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
Elsevier Sci LTD |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 出版タイプ |
|
|
出版タイプ |
AO |
|
出版タイプResource |
http://purl.org/coar/version/c_b1a7d7d4d402bcce |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.1016/j.foodchem.2009.06.016 |
| 関連情報 |
|
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
http://dx.doi.org/10.1016/j.foodchem.2009.06.016 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0308-8146 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA00649137 |
| 開始ページ |
|
|
開始ページ |
209 |
| 書誌情報 |
Food Chemistry
Food Chemistry
巻 119,
号 1,
p. 209-213,
発行日 2010-03-01
|
| 旧ID |
28881 |
FoodChem_119_209.pdf (249.1 KB)
