Protein stabilizing agent and preparation method thereof

Abstract

The invention discloses a protein stabilizing agent and a preparation method thereof. The preparation method comprises the following steps: dissolving 0.07-0.142 weight parts of disodium hydrogen phosphate in 100 weight parts of purified water, thereby acquiring a solution A; dissolving 0.068-0.136 weight parts of monopotassium phosphate in 100 weight parts of purified water, thereby acquiring a solution B; using the solution B to adjust the solution A till pH is 7.20, thereby acquiring a phosphate buffer solution; and then adding 2-15 weight parts of BSA, 1-8 weight parts of cane sugar, 0.1-1 weight parts of dithiothreitol and 0.2-1.2 weight parts of ethylenediamine tetracetic acid into 100 weight parts of phosphate buffer solution, and uniformly stirring, thereby acquiring the protein stabilizing agent. The protein stabilizing agent can be used for protecting the activity of protein for a long time and is an excellent protein stabilizing agent. The component of the protein stabilizing agent is ordinary, the cost is relative low, the whole preparation process is convenient, and the preparation process is simply and easy to operate.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a protein stabilizer for protecting proteins from inactivation and a preparation method thereof. Background technique [0002] Protein is a macromolecular substance with complex three-dimensional structure, which is easily denatured by external conditions. Protein stability is related to the type of amino acid in the composition. For example, amino acids containing sulfhydryl groups, the most common is cysteine, will reduce the stability of proteins, especially in certain metal ions, Cu 2 + , Zn 2 + Proteins are more sensitive to oxygen in the air and are prone to irreversible denaturation when they exist. The preservation of protein activity has become a major problem in the field of biotechnology. At present, the long-term preservation of protein is generally preserved by vacuum freeze-drying method. The advantage of this preservation method is that the active pres...

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Problems solved by technology

At present, the long-term preservation of protein is generally preserved by vacuum freeze-drying method. The advantage of this preservation method is that the active preservation effect is ideal and the preservation time is long, but the disadvantage is that the operation is cumbersome, special equipment is required, the cost is high, and water is required as a reconstitution agent. Wait

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