Freeze enzymes

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

The resuspended and formulated Fraction II precipitate normally contains some aggregated IgG and trace substances that can cause hypotensive reactions in patients, such as the enzyme prekail ikrein activator (186). These features restrict this type of product to intramuscular adininistration. Further processing is required if products suitable for intravenous adininistration are required. Processes used for this purpose include treatment at pH 4 with the enzyme pepsin [9001-75-6] being added if necessary (131,184), or further purification by ion-exchange chromatography (44). These and other methods have been fiiUy reviewed (45,185,187,188). Intravenous immunoglobulin products are usually suppHed in the freeze-dried state but a product stable in the solution state is also available (189). 

Enzymes for Extreme Conditions. The possibihty of using enzymes from extremophiles, which thrive in oil wells, hot temperatures, freezing conditions, etc, is being explored for the removal of environmental contaminants and survival at extreme temperatures (see Wastes, HAZARDOUS WASTE TREATlffiNT BlORETffiDIATION (SuPPLET NT)). 

Ultrafiltration (qv) (uf) is increasingly used to remove water, salts, and other low molecular-weight impurities (21) water may be added to wash out impurities, ie, diafiltration. Ultrafiltration is rarely used to fractionate the proteins because the capacity and yield are too low when significant protein separation is achieved. Various vacuum evaporators are used to remove water to 20—40% dry matter. Spray drying is used if a powdery intermediate product is desired. Tyophilization (freeze-drying) is only used for heat-sensitive and highly priced enzymes. 

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). 

Freeze drying, or lyophilization, is normally reserved for temperature-sensitive materials such as vaccines, enzymes, microorganisms, and therapeutic proteins, as it can account for a significant portion of... 

Structured laundry liquids are currently available in Europe and were recently introduced in the United States [50,51]. These products typically contain high levels of surfactants and builder salts, as well as enzymes and other additives. In the presence of high ionic strength, the combination of certain anionic and nonionic surfactants form lamellar liquid crystals. Under the microscope (electron microscope, freeze fracturing) these appear as round droplets with an onion-like, multilayered structure. Formation of these droplets or sperulites permits the incorporation of high levels of surfactants and builders in a pourable liquid form. Stability of the dispersion is enhanced by the addition of polymers that absorb onto the droplet surface to reduce aggregation. 

Fe(CN)6]3-(aq) + 6 H20(1). substrate The chemical species on which an enzyme acts, superconductor An electronic conductor that conducts electricity with zero resistance. See also high-temperature superconductor. supercooled Refers to a liquid cooled to below its freezing point but not yet frozen, supercritical fluid A fluid phase of a substance above its critical temperature and critical pressure. supercritical Having a mass greater than the critical mass. 

The mechanism of the first half-reaction has been studied by a combination of reductive titrations with CO and sodium dithionite and pre-steady-state kinetic studies by rapid freeze quench EPR spectroscopy (FQ-EPR) and stopped-flow kinetics 159). These combined studies have led to the following mechanism. The resting enzyme is assumed to have a metal-bound hydroxide nucleophile. Evidence for this species is based on the similarities between the pH dependence of the EPR spectrum of Cluster C and the for the for CO, deter-... 

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. 

Dried or freeze dried samples can be extracted with water-immiscible solvents such as EtOAc or diethyl ether. For quantitative extraction, dried samples are preferably rehydrated at different times for example, 5 to 10 min for dried mangoes, 30 min for lyophihzed red peppers and pasta. Rehydration is followed by extraction with acetone or MeOH. Bixin and norbixin from a mix dry powder of annatto and com can quantitatively be extracted with MeOH followed by acetone. In order to improve pigment recovery, extruded foods require pre-digestion with enzymes to liberate the pigment from the matrix. ... 

Figure 1 indicates that pectin methyltransferase (PMT) activity from freeze-thawed microsomes measured without exogenous substrate was maximal at neutral pH (6.5 to 7.5). When exogenous pectic substrates of various DE had been added, similar optimal neutral pH was observed, and the activity was slightly stimulated (1.2 to 1.8 times). A second optimal pH occured at pH 5.5, but in the presence of low methylated pectin (DE 0.1). As suggested by Lineweaver and Ballou [8] to explain the behaviour of another pectic enzyme -i.e. pectin methylesterase (PME), the mobility and the activity of PMT might be influenced by the presence of polyanionic substrates. On the other hand, the existence of several forms of pectin methyltransferase in flax microsomes might be responsible for such variations of the activity. 

Hepatocytes, whether freshly cultured or cryo-preserved, can provide an assessment of not only CYP metabolism but also clearance by other metabolizing enzymes and potentially the role of transporters [51]. The accuracy of the data is of course dependent on how well the proteins in the hepatocytes function after culturing or freezing. 

T. Tamiya, N. Okahashi, R. Sakuma, T. Aoyama, T. Akahane, and J. J. Matsumoto, Freeze denatura-tion of enzymes and its prevention with additives, Cryobiology, 22, 446 (1985). 

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). 

In the original rapid-freezing work on xanthine oxidase (53) it was found that in experiments employing about 1 mole of xanthine per mole of enzyme and an excess of oxygen, the time sequence of appearance of the various EPR signals was molybdenum (V), followed by flavin semi-quinone radical (FADH), followed by iron. This suggested that the electron transfer sequence might be ... 

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