Preparation of lipase enzyme formulation with addition of protective additives

JY Jinyong Yan
BH Bingnan Han
XG Xiaohua Gui
GW Guilong Wang
LX Li Xu
YY Yunjun Yan
CM Catherine Madzak
DP Dujie Pan
YW Yaofeng Wang
GZ Genhan Zha
LJ Liangcheng Jiao
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The liquid cell free supernatant containing lipase from fermentation broth was supplemented with a variety of 1% additives (gum arabic, skimmed milk powder, maltodextrin, CaCl2 and glycerol) and stored at −80 °C for 24 h to form solids. Subsequently, the solids were lyophilized at −50 °C using freeze-dryer until obtaining uniform powders. The protection effects of the additives on lipase were characterized by the residual activities present in the lyophilized powders. The lipase-containing supernatant without any additives was used as the control. The activity of original supernatant without any freeze-drying treatments was set as 100%.

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