Study of the impact of different types of hydrocolloids on the enzyme stability and activity during freeze-drying of chymosin
2005
Doneva, M. (Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)) | Tsvetkov, Ts. (Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)) | Georgieva, L. (Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)) | Nacheva, I. (Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)) | Popov, N. (Institute of Cryobiology and Food Technologies, Sofia (Bulgaria))
Here we present the results of the study for finding the cryoprotective and stabilization effect of some types oligo- and polysaccharides of different origin (agar, sodium alginate, caragenan, pectin, Na- carboxymethylcellulose, potato starch, guar and xanthane gums) during freeze-drying of the chymosin enzyme. Lyophilization is performed at different regimes of freezing - conventional, quick, shock (-196oC).Studies proved that the sublimation drying is an effective method for production of dry chymosin preparations with low content of residual moisture. The used oligo- and polysaccharide supports provided for the formation of hydrogen bonds necessary for maintaining the native protein structure, and with their chemical composition and technical-functional properties had a good cryoprotective effect on enzyme molecules.
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Эту запись предоставил Institute of Agricultural Economics