Stabilisation of Dehydrated Proteins

The stabilisation technology discovered and developed at Leeds appears to be generic in its ability to confer stability to proteins in the dehydrated state.

The technology uses combinations of soluble additives and polymers premixed with the protein prior to the drying step.

Particular Features Include:

  • Protection Against Activity Loss During the Drying Step
  • Extended Shelf Life of the Dry Product
  • Stabilisation of Immobilised Enzymes
  • Stabilisation of Biosensors
  • Effective in Dry Chemistry Formats

 

Proteins Stabilised in the Dry State

Enzyme Length of
Stability
(Days)
Storage
Temperature
(°C)
Acetylcholinesterase 76 37
Alcohol Oxidase 162 37
Catalase 22 37
Cholesterol Oxidase 16 37
Choline Oxidase 15 37
Diaphorase 150 37
Fructose Dehydrogenase 155 4
Fructose Dehydrogenase 155 25
Galactose Oxidase 17 37
β-Galactosidase 65 25
Glucose Dehydrogenase 13 37
Glucose-6-Phosphate Dehydrogenase 150 37
Glycerol-3-Phosphare Oxidase 37 15
Hexokinase 150 37
Horseradish Peroxidase 50 37
β-Hydroxybutyrate Dehydrogenase 36 37
Lactate Dehydrogenase 190 25
Lactate Dehydrogenase 98 37
Lactate Oxidase 300 37
Lactate Oxidase 300 50
Malate Dehydrogenase 20 37
Pyruvate Kinase 150 37
Serine Protease 56 66
Uricase 10 37