Glucose oxidase stability in amorphous systems formed by saccharose, maltose and trehalose disaccharides

摘要

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 (KD) 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 KD values (KD.10-4) at aw = 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.