Cryoprotection of protein by highly concentrated branched oligosaccharides

被引：14

作者：

Auh, JH

Kim, YR

Cornillon, P

Yoon, J

Yoo, SH

Park, KH ^{[1
]}

机构：

[1] Seoul Natl Univ, Natl Lab Funct Food Carbohydrates, Ctr Agr Biomat, Suwon 441744, South Korea

[2] Seoul Natl Univ, Sch Agr Biotechnol, Suwon 441744, South Korea

[3] Purdue Univ, Whistler Ctr Carbohydrate Res, Dept Food Sci, W Lafayette, IN 47907 USA

[4] Kangnung Natl Univ, Dept Food Sci, Kangnung 210702, Kangwon Do, South Korea

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2003年 / 38卷 / 05期

关键词：

highly concentrated branched oligosaccharides; modulated differential scanning calorimetry; nuclear magnetic resonance; protein stabilization;

D O I：

10.1046/j.1365-2621.2003.00694.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cryoprotection of protein by highly concentrated branched oligosaccharides (HBOS) was investigated by using a model solution containing bovine serum albumin (BSA). The glass transition temperature of the BSA solution with HBOS, determined by modulated differential scanning calorimetry, was -16.1 degreesC, which is higher than that of sucrose at either 4 or 8% concentration by weight (-27.2 degreesC). Also, changes in the unfrozen water fraction and their mobilities, determined by nuclear magnetic resonance, were used as indices of protein stabilization. The results revealed that the amount of unfrozen water increased whereas the mobility was decreased by addition of HBOS. Thus we propose that the cryoprotection effect can occur by preserving the protein in a rigid structure formed by the water and the cryoprotectant HBOS.

引用

页码：553 / 563

页数：11

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