Liquid Deamidase Composition Using Sugars for Storage Stability

The patent introduces mono- or disaccharides as intermediary substances that mediate between the liquid enzyme composition and storage stability requirements. These sugar molecules act as protective intermediaries that bind to the enzyme protein, preventing denaturation and maintaining enzymatic activity during storage while preserving the liquid format's ease of handling and pumpability into industrial processes.

The patent applies parameter changes by modifying the chemical environment of the enzyme through the addition of mono- or disaccharides at specific concentrations (10-80% w/w). This chemical parameter change creates a protective effect that reduces enzyme fragility while maintaining the liquid solubilized form's ease of application. The sugar molecules alter the solution's physical-chemical properties to stabilize the enzyme's three-dimensional structure.