Abstract
To stabilize freeze-dried mixture of nucleoside phosphorylase (NP) and xanthine oxidase (XOD), effects of sucrose and sucrose-bovine serum albumin (BSA) mixture on the remaining activity of the enzymes were investigated. Furthermore, glass transition temperatures (T_g) of the dried samples were examined. The T_g of sucrose sample was lower than that of sucrose-BSA one. This indicates that physical stability of the dried samples was improved by the addition of BSA. The activity of NP-XOD mixture was greatly protected by sucrose. Furthermore, the combination of sucrose and BSA improved the enzymes stability.
