Abstract
Seven cryoprotectants (polyethyleneglycol, sucrose, glycerol, ethyleneglycol, NaCl, Me 2SO and sodium acetate anhydrous) for preserving the wheat esterase were studied and sodium acetate anhydrous (SAA) was chosen as the most effective cryoprotectant. The effects of pretreatment conditions (temperature and time), SAA concentration and the cooling procedures on the recovery ratio of enzyme activity were investigated. The study indicated that the effects of cooling procedure and pretreatment temperature on the recovery ratio of enzyme activity were significant and a suitable cooling procedure and lower pretreatment temperature should be chosen in order to preserve the enzyme activity of wheat esterase.
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