Thermal stabilization of freeze-dried enzymes by sugars

Tetsuo Suzuki, Koreyoshi Imamura, Keiji Yamamoto, Takuya Satoh, Morio Okazaki

Research output: Contribution to journalArticlepeer-review

66 Citations (Scopus)


The thermal stabilization effect of sugars on freeze-dried proteins is studied, particularly the relation between stabilizing effect and the degree of sugar crystallinity. Three kinds of enzymes, alcohol dehydrogenase (ADH), lactate dehydrogenase (LDH), and malate dehydrogenase (MDH), were used as model proteins. Aqueous solutions of enzymes with sugars were freeze-dried and stored in dry air at 65°C. The stabilities of freeze-dried enzymes improve remarkably by addition of trehalose or raffinose. By measurement of X-ray diffractometry, the sugars are found to form fully amorphous matrix in freeze-dried samples. Furthermore, sucrose stabilizes enzymes to a great extent when it is amorphous in samples, though it shows little stabilizing effect when it is crystalline. These results indicate that the stabilizing effect of sugars closely relates to the amorphous matrix formed by the sugars.

Original languageEnglish
Pages (from-to)609-613
Number of pages5
Issue number4
Publication statusPublished - Aug 1997


  • Amorphous
  • Enzyme
  • Freeze-Drying
  • Sugar
  • Thermal Stabilization

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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