DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides

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The glass transition temperature (T(g)) of preparations of the restriction enzyme EcoRI, vacuum-dried in the presence of sucrose, trehalose, or raffinose, was determined using differential scanning calorimetry. T(g) values were well below those expected for low-moisture sucrose, trehalose, or raffin...

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Autores principales: Buera, M.P., Rossi, S., Moreno, S., Chirife, J.
Formato: JOUR
Materias:
enzyme stability
restriction endonuclease ecori
vitrification
Drying
Enzyme kinetics
Glass transition
Moisture
Plasticizers
Polysaccharides
Sugar (sucrose)
Temperature measurement
Vacuum applications
Vitrification
Low moisture saccharide systems
Raffinose
Restriction enzyme
Trehalose
Differential scanning calorimetry
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_87567938_v15_n3_p577_Buera
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_87567938_v15_n3_p577_Buera
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spelling todo:paper_87567938_v15_n3_p577_Buera2023-10-03T16:42:33Z DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides Buera, M.P. Rossi, S. Moreno, S. Chirife, J. enzyme stability restriction endonuclease ecori vitrification Drying Enzyme kinetics Glass transition Moisture Plasticizers Polysaccharides Sugar (sucrose) Temperature measurement Vacuum applications Vitrification Low moisture saccharide systems Raffinose Restriction enzyme Trehalose Differential scanning calorimetry The glass transition temperature (T(g)) of preparations of the restriction enzyme EcoRI, vacuum-dried in the presence of sucrose, trehalose, or raffinose, was determined using differential scanning calorimetry. T(g) values were well below those expected for low-moisture sucrose, trehalose, or raffinose, and this was attributed to the presence of glycerol (a plasticizer), which was a main component of the restriction enzyme preparation. This was verified by determining the glass transition temperature of glycerol, which was found to be (onset value) -77 °C. Present results confirmed that vitrification (i.e., glass formation) was not necessary for enzyme protection in present low-moisture saccharide systems. As shown in previous work, enzyme EcoRI was very stable stored at 37/45 °C in spite of the fact that sugar matrices were completely rubbery, as unequivocally demonstrated in the present work. The glass transition temperature (Tg) of preparations of the restriction enzyme EcoRI, vacuum-dried in the presence of sucrose, trehalose, or raffinose, was determined using differential scanning calorimetry. Tg values were well below those expected for low-moisture sucrose, trehalose, or raffinose, and this was attributed to the presence of glycerol (a plasticizer), which was a main component of the restriction enzyme preparation. This was verified by determining the glass transition temperature of glycerol, which was found to be (onset value) -77°C. Present results confirmed that vitrification (i.e., glass formation) was not necessary for enzyme protection in present low-moisture saccharide systems. As shown in previous work, enzyme EcoRI was very stable stored at 37/45°C in spite of the fact that sugar matrices were completely rubbery, as unequivocally demonstrated in the present work. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rossi, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Moreno, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_87567938_v15_n3_p577_Buera
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic enzyme stability
restriction endonuclease ecori
vitrification
Drying
Enzyme kinetics
Glass transition
Moisture
Plasticizers
Polysaccharides
Sugar (sucrose)
Temperature measurement
Vacuum applications
Vitrification
Low moisture saccharide systems
Raffinose
Restriction enzyme
Trehalose
Differential scanning calorimetry
spellingShingle enzyme stability
restriction endonuclease ecori
vitrification
Drying
Enzyme kinetics
Glass transition
Moisture
Plasticizers
Polysaccharides
Sugar (sucrose)
Temperature measurement
Vacuum applications
Vitrification
Low moisture saccharide systems
Raffinose
Restriction enzyme
Trehalose
Differential scanning calorimetry
Buera, M.P.
Rossi, S.
Moreno, S.
Chirife, J.
DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
topic_facet enzyme stability
restriction endonuclease ecori
vitrification
Drying
Enzyme kinetics
Glass transition
Moisture
Plasticizers
Polysaccharides
Sugar (sucrose)
Temperature measurement
Vacuum applications
Vitrification
Low moisture saccharide systems
Raffinose
Restriction enzyme
Trehalose
Differential scanning calorimetry
description The glass transition temperature (T(g)) of preparations of the restriction enzyme EcoRI, vacuum-dried in the presence of sucrose, trehalose, or raffinose, was determined using differential scanning calorimetry. T(g) values were well below those expected for low-moisture sucrose, trehalose, or raffinose, and this was attributed to the presence of glycerol (a plasticizer), which was a main component of the restriction enzyme preparation. This was verified by determining the glass transition temperature of glycerol, which was found to be (onset value) -77 °C. Present results confirmed that vitrification (i.e., glass formation) was not necessary for enzyme protection in present low-moisture saccharide systems. As shown in previous work, enzyme EcoRI was very stable stored at 37/45 °C in spite of the fact that sugar matrices were completely rubbery, as unequivocally demonstrated in the present work. The glass transition temperature (Tg) of preparations of the restriction enzyme EcoRI, vacuum-dried in the presence of sucrose, trehalose, or raffinose, was determined using differential scanning calorimetry. Tg values were well below those expected for low-moisture sucrose, trehalose, or raffinose, and this was attributed to the presence of glycerol (a plasticizer), which was a main component of the restriction enzyme preparation. This was verified by determining the glass transition temperature of glycerol, which was found to be (onset value) -77°C. Present results confirmed that vitrification (i.e., glass formation) was not necessary for enzyme protection in present low-moisture saccharide systems. As shown in previous work, enzyme EcoRI was very stable stored at 37/45°C in spite of the fact that sugar matrices were completely rubbery, as unequivocally demonstrated in the present work.
format JOUR
author Buera, M.P.
Rossi, S.
Moreno, S.
Chirife, J.
author_facet Buera, M.P.
Rossi, S.
Moreno, S.
Chirife, J.
author_sort Buera, M.P.
title DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
title_short DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
title_full DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
title_fullStr DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
title_full_unstemmed DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
title_sort dsc confirmation that vitrification is not necessary for stabilization of the restriction enzyme ecori dried with saccharides
url http://hdl.handle.net/20.500.12110/paper_87567938_v15_n3_p577_Buera
work_keys_str_mv AT bueramp dscconfirmationthatvitrificationisnotnecessaryforstabilizationoftherestrictionenzymeecoridriedwithsaccharides
AT rossis dscconfirmationthatvitrificationisnotnecessaryforstabilizationoftherestrictionenzymeecoridriedwithsaccharides
AT morenos dscconfirmationthatvitrificationisnotnecessaryforstabilizationoftherestrictionenzymeecoridriedwithsaccharides
AT chirifej dscconfirmationthatvitrificationisnotnecessaryforstabilizationoftherestrictionenzymeecoridriedwithsaccharides
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