Sugar-Protein Interaction and Stabilization of Protein in Amorphous Sugar Matrix(Papers presented at the Seminar, "Amorphous Science for Food and Pharmaceutical System")

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  • IMAMURA Koreyoshi
    Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University

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  • 糖類アモルファスマトリクスにおける糖-タンパク質間相互作用とタンパク質の安定化(セミナー「食品,医薬品におけるアモルファス(非晶質)科学の応用と発展」)
  • 糖類アモルファスマトリクスにおける糖-タンパク質間相互作用とタンパク質の安定化
  • トウルイ アモルファスマトリクス ニ オケル トウ タンパクシツ カン ソウゴ サヨウ ト タンパクシツ ノ アンテイカ

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Preserving the native conformation of protein during freeze-drying would lead to a greater stability against denaturation during storage. A number of investigators have reported that freeze-drying in the presence of sugar aids in preserving the native conformation of a protein. When a protein solution is freeze-dried in the presence of sugars, amorphous matrices of sugars are formed, which could embed protein molecules. The embedding of protein molecules in the amorphous sugar matrices is generally thought to prevent conformational changes in the protein during dehydration and storage due to interactions between protein and sugar molecules. In this review we describe the methods which are used to study the sugar-protein hydrogen bond. The effects of various sugars on the structural stabilization of protein in the dried state are also reviewed and discussed.

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