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Characteristics of proteinaceous additives in stabilizing enzymes during freeze-thawing and -drying

Takanori Shimizu1, Tamayo Korehisa1, Hiroyuki Imanaka1

  • 1a Division of Chemistry and Biochemistry , Graduate School of Natural Science and Technology, Okayama University , Kita-ku, Okayama , Japan.

Bioscience, Biotechnology, and Biochemistry
|January 10, 2017
PubMed

Keywords:
enzymesfreeze dryingfreeze thawingproteinaceous additivestabilization

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