Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa

Detalhes bibliográficos
Autor(a) principal: Valenzuela,Hans L. D.
Data de Publicação: 2007
Outros Autores: Ortíz,Reynaldo L. R.
Tipo de documento: Artigo
Idioma: spa
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000700025
Resumo: Glucose-oxidase (GOD), suffers conformational change during freeze-drying. In order to determine the protection level granted by amorphous matrices (AM) of saccharose, maltose, trehalose and their combinations, the thermal inactivation constants (K D) of GOD trapped in these systems were determined. For its evaluation, GOD samples were balanced at different water activities and heated up to 30, 50 and 70 ºC. The best AM found for GOD stability was saccharose-trehalose (5/10% p/v). The K D values (K D.10-4) at a w = 0.0 were 3 at 30 ºC and 6 at 70 ºC. For non-protected GOD under the same conditions these values were 48 at 30 ºC and 257 at 70 ºC.
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spelling Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosastabilityinactivationglucose-oxidaseGlucose-oxidase (GOD), suffers conformational change during freeze-drying. In order to determine the protection level granted by amorphous matrices (AM) of saccharose, maltose, trehalose and their combinations, the thermal inactivation constants (K D) of GOD trapped in these systems were determined. For its evaluation, GOD samples were balanced at different water activities and heated up to 30, 50 and 70 ºC. The best AM found for GOD stability was saccharose-trehalose (5/10% p/v). The K D values (K D.10-4) at a w = 0.0 were 3 at 30 ºC and 6 at 70 ºC. For non-protected GOD under the same conditions these values were 48 at 30 ºC and 257 at 70 ºC.Sociedade Brasileira de Química2007-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000700025Química Nova v.30 n.7 2007reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422007000700025info:eu-repo/semantics/openAccessValenzuela,Hans L. D.Ortíz,Reynaldo L. R.spa2007-12-11T00:00:00Zoai:scielo:S0100-40422007000700025Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2007-12-11T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
title Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
spellingShingle Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
Valenzuela,Hans L. D.
stability
inactivation
glucose-oxidase
title_short Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
title_full Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
title_fullStr Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
title_full_unstemmed Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
title_sort Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa
author Valenzuela,Hans L. D.
author_facet Valenzuela,Hans L. D.
Ortíz,Reynaldo L. R.
author_role author
author2 Ortíz,Reynaldo L. R.
author2_role author
dc.contributor.author.fl_str_mv Valenzuela,Hans L. D.
Ortíz,Reynaldo L. R.
dc.subject.por.fl_str_mv stability
inactivation
glucose-oxidase
topic stability
inactivation
glucose-oxidase
description Glucose-oxidase (GOD), suffers conformational change during freeze-drying. In order to determine the protection level granted by amorphous matrices (AM) of saccharose, maltose, trehalose and their combinations, the thermal inactivation constants (K D) of GOD trapped in these systems were determined. For its evaluation, GOD samples were balanced at different water activities and heated up to 30, 50 and 70 ºC. The best AM found for GOD stability was saccharose-trehalose (5/10% p/v). The K D values (K D.10-4) at a w = 0.0 were 3 at 30 ºC and 6 at 70 ºC. For non-protected GOD under the same conditions these values were 48 at 30 ºC and 257 at 70 ºC.
publishDate 2007
dc.date.none.fl_str_mv 2007-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000700025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000700025
dc.language.iso.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv 10.1590/S0100-40422007000700025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.30 n.7 2007
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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