ABSTRACT
Introduction ........................................................................................................155 The Influence of the Glass-Rubbery Transition on Stability of Dry Pectinlyase .............................................................................................156 Carbohydrate-Induced Protection of Dry Enzymes ....................................159 The Impact of Components of Enzymatic Fermentation Extracts on the Stability of Dry Enzymes .....................................................................165 Conclusions ........................................................................................................169 Acknowledgments .............................................................................................169 References ...........................................................................................................170
The last several years have witnessed considerable increase in the use of enzymes as industrial catalysts, for clinical diagnostics, and for pharmaceutical purposes, as well as in a variety of analytical applications and in molecular biology as DNA restriction and modifying enzymes. The problem of long-term stability of enzymes, however, places an important limitation on their use. Enzymes are obtained from vegetables and animals but mainly from microorganisms as a result of fermentation processes (Poutanen, 1997). Because most enzymes are not stable in solution, spray-drying or freezedrying is often used to improve stability during storage (Pilosof and Terebiznik, 2000). Although freeze-drying is usually favored for drying highly valued and thermally labile enzymes in small quantities, spray-drying is largely applied in large-scale production of enzymes because of its much lower cost. Some enzymes, however, are known to be partially or totally
