Protein stabilizer and preparation method thereof

A stabilizer and protein technology, applied in the biological field, can solve problems such as limited applicability, insufficient ability of protein stability, conflicts, etc., to achieve the effects of extending shelf life, extending stability, and reducing background

Pending Publication Date: 2022-02-11
HANGZHOU GUANGKEANDE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But they all have obvious limitations: either the ability to maintain protein stability is not enough, or conflict with the subsequent experimental system; so the applicability is very limited
Can maintain protein activity to a certain extent, but the effect is still not ideal

Method used

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  • Protein stabilizer and preparation method thereof
  • Protein stabilizer and preparation method thereof
  • Protein stabilizer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The protein stabilizer described in embodiment 1 comprises the raw materials of following parts by weight:

[0025] 0.5 part of high molecular weight hyaluronic acid, 0.1 part of medium molecular weight hyaluronic acid, 0.2 part of low molecular weight hyaluronic acid, 0.3 part of oligomeric hyaluronic acid, 0.05 part of acetylated hyaluronic acid, 0.3 part of sodium polyacrylate, ethylenediaminetetra 0.03 parts of disodium acetate dihydrate, 0.5 parts of phenylmethylsulfonyl fluoride, 0.5 parts of magnesium chloride, 0.1 parts of polyethylene glycol methyl ether, 0.09 parts of potassium chloride, 0.05 parts of ProClin950, 0.06 parts of ProClin 300, bovine serum albumin 0.2 parts, 6 parts of collagen, 0.3 parts of dipropylene glycol, phosphate buffer solution.

[0026] The preparation method of protein stabilizer described in embodiment 1, comprises the following steps:

[0027] (1) Add the above-mentioned components into the phosphate buffer solution, and mix and stir...

Embodiment 2

[0031] The protein stabilizer described in Example 2 includes the following raw materials in parts by weight: 0.5 part of high molecular weight hyaluronic acid, 0.1 part of medium molecular weight hyaluronic acid, 0.2 part of low molecular weight hyaluronic acid, 0.3 part of oligomeric hyaluronic acid, acetyl 0.05 part of hyaluronic acid, 0.3 part of sodium polyacrylate, 0.03 part of disodium edetate dihydrate, 0.5 part of phenylmethylsulfonyl fluoride, 0.5 part of magnesium chloride, 0.1 part of polyethylene glycol methyl ether, chlorinated Potassium 0.09, ProClin 950 0.05, ProClin 300 0.06, bovine serum albumin 0.2, collagen 6, glycerol 0.3, phosphate buffered saline.

[0032] The preparation method of protein stabilizer described in embodiment 2 may further comprise the steps:

[0033](1) Add the above-mentioned components into the phosphate buffer solution, and mix and stir until completely dissolved at a stirring speed of 1000 rpm;

[0034] (2) adjust the pH value betwee...

Embodiment 3

[0037] The protein stabilizer described in Example 3 includes the following raw materials in parts by weight: 0.4 part of high molecular weight hyaluronic acid, 0.8 part of medium molecular weight hyaluronic acid, 0.3 part of low molecular weight hyaluronic acid, 0.1 part of oligomeric hyaluronic acid, acetyl 0.6 part of hyaluronic acid, 0.5 part of sodium polyacrylate, 0.5 part of disodium edetate dihydrate, 1 part of phenylmethylsulfonyl fluoride, 0.2 part of magnesium chloride, 0.9 part of polyethylene glycol methyl ether, chlorinated Potassium 0.9 parts, ProClin 950 0.9 parts, ProClin 300 0.9 parts, bovine serum albumin 4 parts, collagen 7 parts, dipropylene glycol 1 part, Tris-HCl buffer solution.

[0038] The preparation method of protein stabilizer described in embodiment 3, comprises the following steps:

[0039] (1) Add the above-mentioned components into the Tris-HCl buffer solution, and mix and stir until completely dissolved at a stirring speed of 1000 rpm;

[004...

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Abstract

The invention discloses a protein stabilizer and a preparation method thereof. The protein stabilizer comprises the following raw materials: high molecular weight hyaluronic acid, medium molecular weight hyaluronic acid, low molecular weight hyaluronic acid, oligomeric hyaluronic acid, acetylated hyaluronic acid, sodium polyacrylate, disodium ethylene diamine tetraacetate dihydrate, phenylmethylsulfonyl fluoride, magnesium chloride, polyethylene glycol monomethyl ether, sodium chloride or potassium chloride, ProCin 950, ProCin 300, bovine serum albumin, collagen, dipropylene glycol or glycerol, and a phosphate or Tris-HCl buffer solution. The quality guarantee period and stability of various proteins can be greatly prolonged by using a compounding technology of large and small molecular hyaluronic acid, gelatin and the like and a synergistic effect of macromolecules, preservatives and the like, the proteins, such as polystyrene boards, latex beads, magnetic particles, nitrocellulose membranes and the like, on various surfaces or in solutions can be greatly prolonged, and the stabilizers also reduce the background by eliminating non-specific binding of sample matrices and other assay ingredients.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a protein stabilizer and a preparation method thereof. Background technique [0002] Protein is a macromolecular substance with complex three-dimensional structure, which is easily denatured under the influence of external conditions. Protein stability is related to the type of amino acid in the composition. For example, amino acids containing thiol 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 prone to irreversible denaturation in the presence of such substances. 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 preservation effect ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/00
CPCC07K1/00
Inventor 高俊顺高俊莉高金波王洪
Owner HANGZHOU GUANGKEANDE BIOTECHNOLOGY CO LTD
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