BIOTECHNOLOGY - V. G. Herasymenko - 2006

Part II. Special Biotechnologies

Chapter 20. BIOTECHNOLOGY OF ENZYME PRODUCTION

20.3. PRODUCTION OF COMMERCIAL ENZYME PREPARATIONS

20.3.3. Enzyme Concentration

This process concludes the Isolation and Purification stages, during which moisture is finally removed from the product. Diluted protein solutions are concentrated using the following Methods: ultrafiltration (pressure filtration through membranes that function as molecular sieves), vacuum evaporation, freeze-drying (low-Temperature drying under vacuum), and ammonium sulfate precipitation.

Following concentration, the preparation should contain no more than 6–8% moisture. Under these conditions, its shelf life without loss of catalytic activity is one year.

Enzymes are susceptible to inactivation during isolation and purification. Therefore, all Procedures are carried out at low temperatures in the presence of various stabilizing agents such as substrates, Cofactors, chelating agents, and reducing agents.



Last update: 11/08/2026

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