Consequences of matrix structural changes on functional stability of enzymes as affected by electrolytes

MAZZOBRE, MARÍA F.; SANTAGAPITA, PATRICIO R.; GUTIÉRREZ, NORA; BUERA, MARÍA DEL P.

Food Engineering: Integrated Approaches

Springer

Lugar: Nueva York; Año: 2008; p. 73 - 87

Maintenance of metastable structures in dehydrated or freeze systems is a critical factorfor a proper recovery of the functionality or activity of biomolecules. The objective of thepresent work was to analyze how the enzymatic stability in sugar systems depends on iceformation conditions during freezing and on the crystallization of solutes in dehydratedsystems. Both processes produce a segregation of components in the amorphous phase.The recrystallization of water or solutes in the systems may be kinetically modified byselecting adequate excipients. The results showed that interactions of organic or inorganicsalts with the excipients, enzymes and water are complex and for an effective enzymeprotection the amount of ice formed in frozen systems, the crystallized sugar indehydrated systems and the concentration of salt in the amorphous phase should beconsidered