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Stabilizing effect of amphiphilic excipients on the freeze‐thawing and freeze‐drying of lactate dehydrogenase
Author(s) -
Izutsu Kenichi,
Yoshioka Sumie,
Terao Tadao
Publication year - 1994
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260431114
Subject(s) - freeze drying , chemistry , polyethylene glycol , trehalose , chromatography , peg ratio , amphiphile , lactate dehydrogenase , sucrose , biochemistry , organic chemistry , copolymer , enzyme , polymer , finance , economics
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‐β‐cyclodextrin (HP‐β‐CD), CHAPS, polyethylene glycol (PEG) 3350, and 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 m M ) affected the stabilizing effect of trehalose, but not that of HP‐β‐CD. © 1994 John Wiley & Sons, Inc.