Chapter 55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. P. Srirangsan1,
  2. K. Kawai2,
  3. N. Hamada-Sato3,
  4. M. Watanabe1 and
  5. T. Suzuki1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch55

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Srirangsan, P., Kawai, K., Hamada-Sato, N., Watanabe, M. and Suzuki, T. (2010) Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch55

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

  2. 2

    Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima, Japan

  3. 3

    Course of Safety management in Food Supply Chain, Tokyo University of Marine Science and Technology, Tokyo, Japan

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

Keywords:

  • freeze-dried Xanthine Oxidase (XOD) storage stability - excipients effects;
  • stabilizers affecting XOD storage stability - disaccharides;
  • stabilizers' stabilizing mechanisms - glass transition stabilization;
  • fish freshness testing - freshness testing paper (FTP);
  • water substitution - freeze-dried protein stabilization mechanism during dehydration;
  • freeze-dried XOD samples preparation;
  • water Content determination - Karl Fischer coulometer

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results

  • Discussion

  • References