Art

J-GLOBAL ID：201702215242014075   Reference number：17A0552476

Characteristics of proteinaceous additives in stabilizing enzymes during freeze-thawing and -drying

凍結融解および凍結乾燥の過程の酵素安定化に対する蛋白質性添加剤の特性

Author (5)： SHIMIZU Takanori (Okayama Univ., Okayama, JPN) ,  KOREHISA Tamayo (Okayama Univ., Okayama, JPN) ,  IMANAKA Hiroyuki (Okayama Univ., Okayama, JPN) ,  ISHIDA Naoyuki (Okayama Univ., Okayama, JPN) ,  IMAMURA Koreyoshi (Okayama Univ., Okayama, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 4  Page： 687-697  Publication year： Apr. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *freeze-thaw ,...
Semi thesaurus term： *enzyme stabilization ,...

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JST classification (3)： Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Applications of enzymes  (EB09100B) ,  Basic research of enzyme preparations and enzyme inhibitor preparations  (GW21010W)

Reference (60)：

• Kirk O, Borchert TV, Fuglsang CC. Industrial enzyme applications. Curr Opin Biotechnol. 2004;13:345-351.
• Chandrasekaran M. Enzymes in food and beverage processing. Boca Raton (FL): CRC Press Inc; 2015.
• Franks F. Vitro characterization: economics and technology. In: Franks F, editor. Protein biotechnology. New York (NY): Humana Press Inc.; 1993. p. 21-48.
• Manning MC, Chou DK, Murphy BM, et al. Stability of protein pharmaceuticals: an update. Pharm Res. 2010;27:544-575.
• Yasui T, Hashimoto Y. Effect of freeze-drying on denaturation of myosin horn rabbit skeletal muscle. J Food Sci. 1966;31:293-299.

Terms in the title (6)： 凍結融解 ,  凍結乾燥 ,  過程 ,  酵素安定化 ,  蛋白質 ,  添加剤