Drying of enzymes

A.M.R. PUosof and M.R. Terebiznik, Spray and freeze drying of enzymes. Chapter 3, in Developments in Drying, A.S. Mujumdar and S. Suvachittanont (Eds.), Kasetsart University Press, Bangkok, Thailand, pp. 71-94 (2000). 

A major concern in spray drying of enzymes is the retention of their activities, whereas this complication is not seen in the case of purely chemical systems. Therefore, the enzyme activity retention must be close to 100% in the spraydrying operation and moreover, the shelf life of the dried enzyme products must be excellent, i.e., enzyme activity must be retained for long-time storage. 

There are relatively few studies on the drying of enzymes in the chemical and biological literature. This could partly be due to the industrial nature of the subject with the concomitant proprietary knowledge and confidentiality agreements about products and specific process parameters. However, a large number of patents exist in this field. Selected patents where drying plays the dominant role in the manufacture of enzyme products are listed in Table 48.3. 

S. Yamamoto and Y. Sano, Drying of enzymes Enzyme retention during drying of a single droplet, Chem. Eng. Sci., 47 177 (1992). 

Enzyme Sta.bihty, Loss of enzyme-catalytic activity may be caused by physical denaturation, eg, high temperature, drying/freezing, etc or by chemical denaturation, eg, acidic or alkaline hydrolysis, proteolysis, oxidation, denaturants such as surfactants or solvents, etc. pH has a strong influence on enzyme stabiHty, and must be adjusted to a range suitable for the particular enzyme. If the enzyme is not sufficiendy stable in aqueous solution, it can be stabilized by certain additives a comprehensive treatment with additional examples is available (27). 

Specific enzyme activity Amount of substrate rendered into product per unit dry weight of enzyme protein per unit time. 

Hanafusa, N. (1969). Denaturation of enzyme proteins by freeze drying. In Freezing and Drying of Microorganisms, ed. T. Nei, pp. 117-29. Baltimore, MD University Park Press. 

K. Izutsu, S. Yoshioka, and T. Terao, Effect of mannitol crystallinity on the stabilization of enzymes during freeze drying, Chem. Pharm. Bull. (Tokyo), 42, 5 (1994). 

Each enzyme has a working name, a specific name in relation to the enzyme action and a code of four numbers the first indicates the type of catalysed reaction the second and third, the sub- and sub-subclass of reaction and the fourth indentifies the enzyme [18]. In all relevant studies, it is necessary to state the source of the enzyme, the physical state of drying (lyophilized or air-dried), the purity and the catalytic activity. The main parameter, from an analytical viewpoint is the catalytic activity which is expressed in the enzyme Unit (U) or in katal. One U corresponds to the amount of enzyme that catalyzes the conversion of one micromole of substrate per minute whereas one katal (SI unit) is the amount of enzyme that converts 1 mole of substrate per second. The activity of the enzyme toward a specific reaction is evaluated by the rate of the catalytic reaction using the Michaelis-Menten equation V0 = Vmax[S]/([S] + kM) where V0 is the initial rate of the reaction, defined as the activity Vmax is the maximum rate, [S] the concentration of substrate and KM the Michaelis constant which give the relative enzyme-substrate affinity. 

Fortier [6] found that AQ polymer from Eastman was not deleterious for the activity of a variety of enzymes such as L-amino acid oxidase, choline oxidase, galactose oxidase, and GOD. Following mixing of the enzyme with the AQ polymer, the mixture was cast and dried onto the surface of a platinum electrode. The film was then coated with a thin layer of Nafion to avoid dissolution of the AQ polymer film in the aqueous solution when the electrode was used as a biosensor. These easy-to-make amperometric biosensors, which were based on the amperometric detection of H202, showed high catalytic activity. 

Soya Proteins. Early attempts to make albumen substitutes from soya protein also ran into problems. A bean flavour tended to appear in the finished product. A solution to these problems has been found. Whipping agents based on enzyme modified soy proteins are now available. The advantage of enzymatic modification is that by appropriate choice of enzymes the protein can be modified in a very controlled way. Chemical treatment would be far less specific. In making these materials the manufacturer has control of the substrate and the enzyme, allowing the final product to be almost made to order. The substrates used are oil-free soy flakes or flour or soy protein concentrate or isolate. The enzymes to use are chosen from a combination of pepsin, papain, ficin, trypsin or bacterial proteases. The substrate will be treated with one or more enzymes under carefully controlled conditions. The finished product is then spray dried. 

Notes. When using biotin-labeled secondary antibodies instead of enzyme-labeled antibodies, you have first to detect biotin with enzyme-labeled (strept) avidin and proceed further with the Substrate Step (9). Do not add normal serum, non-fat dried milk, culture media or other potential sources of biotin to (strept)avidin-containing reagents. This may result in reduced sensitivity. Solutions containing sodium azide or other inhibitors of peroxidase activity should not be used in diluting the peroxidase substrate. 

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