Method of preventing carbohydrate crystallization
AssigneeThe Trustees of the California State University
InventorsXin Wen, Sen Wang
Life of this patent
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Abstract
Precipitation of a carbohydrate, such as trehalose, in a solution is prevented by mixing an effective amount of at least one antifreeze protein with the carbohydrate in the solution, wherein the antifreeze protein is in whole or in part one of SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, and SEQ ID NO: 4, and the antifreeze protein mass to the carbohydrate mass is between about 1:8000 and 1:30. The method is especially useful for improving the applications of a carbohydrate, such as trehalose, and the quality of the carbohydrate-containing products in industries by preventing crystallization of the carbohydrate in formulations and products.
Claims20
A method of inhibiting precipitation and/or crystallization of a sugar in a solution, comprising:
- preparing the solution containing the sugar and an amount of at least one antifreeze protein effective to inhibit the precipitation and/or the crystallization of the sugar in the solution, wherein the sugar is selected from the group consisting of trehalose, glucose, fructose, lactose, sucrose and maltose, the antifreeze protein has a sequence of SEQ ID NO:
- 1, SEQ ID NO:
- 2, SEQ ID NO:
- 3, or SEQ ID NO:
- 4, the sugar has a first mass, the antifreeze protein has a second mass, and a ratio of the second mass to the first mass is from about 1:8000 to 1:260;
- and
- storing the solution at a temperature of from −20° C. to room temperature for at least two hours, wherein ice does not form in the solution during the storing.
Dependencies are inferred from the claim text.