824 Effects of Saccharide on Protein Activity
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It is reported that the disaccharide trehalose adds desiccation and/or freezing tolerance to proteins by stabilizing their conformation. However, this stabilizing effect sensitively depends on the sort of proteins. In our study, effects of trehalose on the desiccation and/or freezing tolerance of F1 and FOF1-ATPase were investigated. The deactivation of ATPase in consistent with trehalose after drying or freezing was measured to estimate the protein stability. The results showed that trehalose scarcely increased the desiccation tolerance of F1-ATPase. On the other hand, the freezing tolerance of FOF1-ATPase was improved 10〜20% by addition of trehalose.
