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A new method to evaluate the thermal stability of lyophilized enzymes

Wehtje, Ernst LU ; De Wit, Hugo and Adlercreutz, Patrick LU orcid (1996) In Biotechnology Techniques 10(12). p.947-952
Abstract

The thermal inactivation of lyophilized chymotrypsin was studied at controlled water activities. At 60 °C the enzyme showed good stability except at aw 0.97, whereas at 75 °C considerable inactivation occured at most water activities. Increasing the amount of buffer on the preparation decreased the stability significantly. The optimal temperature of enzymatic activity was increased 14 °C, when the water activity was decreased from 1 to 0.5.

Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Biotechnology Techniques
volume
10
issue
12
pages
6 pages
publisher
Springer Science and Business Media B.V.
external identifiers
  • scopus:0030474216
ISSN
0951-208X
DOI
10.1007/BF00180400
language
English
LU publication?
yes
id
62c53809-2c79-41cb-a27a-c9488ec1c7a2
date added to LUP
2019-06-22 09:00:25
date last changed
2025-04-04 14:35:59
@article{62c53809-2c79-41cb-a27a-c9488ec1c7a2,
  abstract     = {{<p>The thermal inactivation of lyophilized chymotrypsin was studied at controlled water activities. At 60 °C the enzyme showed good stability except at aw 0.97, whereas at 75 °C considerable inactivation occured at most water activities. Increasing the amount of buffer on the preparation decreased the stability significantly. The optimal temperature of enzymatic activity was increased 14 °C, when the water activity was decreased from 1 to 0.5.</p>}},
  author       = {{Wehtje, Ernst and De Wit, Hugo and Adlercreutz, Patrick}},
  issn         = {{0951-208X}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{12}},
  pages        = {{947--952}},
  publisher    = {{Springer Science and Business Media B.V.}},
  series       = {{Biotechnology Techniques}},
  title        = {{A new method to evaluate the thermal stability of lyophilized enzymes}},
  url          = {{http://dx.doi.org/10.1007/BF00180400}},
  doi          = {{10.1007/BF00180400}},
  volume       = {{10}},
  year         = {{1996}},
}