Abstract:
A protein stabilizer additive comprises two or more of a tris compound of the formula (1): (HOCH 2 ) 3  --C--R, wherein R is: C 1  -C 4  alkyl, substituted C 1  -C 4  alkyl, NH 2  ; NR 1  R 2  wherein R 1  and R 2  may be independently: H, C 1  -C 4  alkyl sulphonate, C 1  -C 4  hydroxyalkyl sulphonate; C 1  -C 4  alkyl NHC(CH 2  OH) 3 , C 1  -C 4  alkyl, C 1  -C 4  hydroxyalkyl; C 1  -C 4  alkyl carboxylate; a polyelectrolyte; a buffer; and one or more additional components for example divalent metal salts.

Description:
This application is a 371 of PCT/GB94/02180 filed Oct. 6, 1994. 
    
    
     BACKGROUND OF THE INVENTION 
     This invention relates to stabilization of proteins in solution, particularly but not exclusively to stabilisation of enzymes. Alternative proteins include antibodies, antigens, serum compliment, vaccine components and bioactive peptides. 
     Use of enzymes in analytical applications has become well known because enzymes afford a number of significant advantages over conventional analytical chemistry. Enzymes confer specificity, sensitivity and operate under mild analytical conditions. A major disadvantage of enzyme based assays is that the enzyme component is often unstable. This may lead to degeneration of the reagent during storage and spurious results. Various methods have been used to increase the stability of enzymes including immobilisation, chemical modification by cross-linking, polymer grafting or substitution reactions, physical entrapment or encapsulation in polymer matrices or membranes and the addition of chemicals or solvents to the enzyme preparation. Enzyme preparations for use in analytical methods are often supplied in a dry stabilized form using a combination of chemical additives to promote stability. WO90/05182 and WO91/14773 disclose stabilization of enzymes on drying by mixing aqueous solutions of the enzyme with soluble polyelectrolytes and cyclic polyols before removal of water from the solution. Such compositions have not been found to afford significant stabilization prior to dehydration. 
     According to a first aspect of the present invention a protein stabilizer additive comprises two or more of: 
     SUMMARY OF THE INVENTION 
     a. a tris(hydroxymethyl)methyl compound of formula 1; 
     
         (HOCH.sub.2).sub.3 C--R                                    (1) 
    
      wherein R is: C 1  -C 4  alkyl, substituted C 1  -C 4  alkyl, NH 2  ; NR 1  R 2  wherein R 1  and R 2  may be independently: H, C 1  -C 4  alkyl sulfonate, C 1  -C 4  hydroxyalkyl sulfonate; C 1  -C 4  alkyl-NHC(CH 2  OH) 3 , C 1  -C 4  alkyl, C 1  -C 4  hydroxyalkyl; C 1  -C 4  alkyl carboxylate; 
     b. a polyelectrolyte; 
     c. a buffer; and 
     d. one or more additional components. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     Component (a) may be referred to as a &#34;tris&#34; compound. Examples of &#34;tris&#34; compounds include: 1,1&#39;,1&#34;-tris(hydroxymethyl)ethane; 1,1&#39;,1&#34;-tris(hydroxymethyl)propane; tris(hydroxymethyl)aminomethane or salts thereof for example chloride, maleate, phosphate, succinate salts; 1,3-bis[tris(hydroxymethyl)methylamino]propane; bis(2-hydroxyethyl)amino-tris(hydroxymethyl)methane; N-[tris(hydroxymethyl)methyl]-2-aminoethane sulphonate; N-[tris(hydroxymethyl)methyl]-3-aminopropane sulphonate; N-[tris(hydroxymethyl)methyl]-3-amino-2-hydroxypropane sulphonate; N-[tris(hydroxymethyl)methyl]-glycine. 
     The polyelectrolyte may be a cationic or anionic polyelectrolyte. Amphoteric polyelectrolytes may also be employed. The cationic polyelectrolyte is preferably a polymer with cationic groups distributed along the molecular chain. The cationic groups, which are preferably quaternary ammonium derived functions, may be disposed in side groups pendant from the chain or may be incorporated in it. Examples of cationic polyelectrolytes include: Coplymers of vinyl pyrollidone and quaternary methyl methacrylate e.g., GAFQUAT® series (755N, 734, HS-100) obtained from ISP; substituted polyacrylamides; polyethyleneimine, polypropyleneimine and substituted derivatives; polyamine homopolymers (GOLCHEM® CL118); polyamine co-polymers (e.g., condensates of epichlorohydrin and mono or dimethylamine); polydiallyl dimethyl ammonium chloride (polyDADMAC); substituted dextrans; modified guar gum (substituted with hydroxypropytrimonium chloride); substituted proteins (e.g., quaternary groups substituted on soya protein and hydrolysed collagen); polyamino acids (e.g., polylysine); low molecular weight polyamino compounds (e.g., spermine and spermidine). Natural or artificial polymers may be employed. Cationic polyelectrolytes with MW 150 to 5,000,000, preferably 5000 to 500,000, more preferably 5000 to 100,000 may be employed. An amount of 0.01 to 10% is preferred, more preferably 0.1 to 2% w/v, especially 0.05 to 5%. 
     The anionic polyelectrolyte is preferably a polymer with anionic groups distributed along the molecular chain. The anionic groups, which may include carboxylate, sulfonate, sulphate or other negatively charged ionisable groupings, may be disposed upon groups pendant from the chain or bonded directly to the polymer backbone. Natural or artificial polymers may be employed. 
     Examples of anionic polyelectrolytes include: Gantrez (S-series, AN-series); alginic acid and salts; carboxymethyl celluloses and salts; substituted polyacrylamides (eg substituted with carboxylic acid groups); polyacrylic acids and salts; polystyrene sulfonic acids and salts; dextran sulphates; substituted saccharides e.g., sucrose octosulfate; heparin. Anionic polyelectrolytes with MW of 150 to 5,000,000 may be used, preferably 5000 to 500,000, more preferably 5000 to 100,000. An amount of 0.01% to 10% is preferred especially 0.05 to 5% more especially 0.1 to 2% w/v. 
     The said further component may be selected from the group comprising divalent metal ions, chelators for example EDTA, EGTA or citrate (not with peroxidases) or polyols. Preferred divalent metals include calcium and magnesium salts. Cobalt, zinc or manganese salts may also be employed. 
     The polyols which may be employed are preferably low molecular weight polyols although polymeric derivatives may be employed. Preferred polyols lower the dielectric of the solution. Such polyols include ethylene glycol, glycerol, erythritol and mannitol. Cyclic polyols which may be employed incorporate one or more alicyclic rings and may have at least one side chain. Preferred cyclic polyols include disaccharides and sugar alcohols, for example lactitol, sorbitol and inositol. Compounds having 2 to 10 hydroxyl groups are preferred. The amount of the polyol may be in the preferred range 1 to 5% more preferably 1 to 20% most preferably 2 to 10% w/v. 
     Compositions of the present invention stabilize enzymes or other proteins without covalent or otherwise irreversible binding to the latter. The enzymes may be recovered intact from the solution by simple physical means, for example by adjustment of pH to a suitable value followed by salt or solvent precipitation, conveniently with ammonium sulphate. 
     Compositions of the present invention preferably consist essentially of one or more enzymes or other proteins together with buffers and stabilizers as described in the specification. Naturally occurring complex mixtures such as plasma, serum or other physiological fluids, which may include polyelectrolytes, hydroxy compounds and salts are excluded from the present invention. However immobilised, cross-linked, entrapped or covalently linked proteins are included within the present invention. 
     Compositions of the present invention are considered to stabilize a protein if the activity of the protein is not significantly diminished after a period of incubation at elevated temperatures in comparison to the protein in the absence of the stabilizers. For example horseradish peroxidase incubated at 60° C. for 120 minutes shows no activity loss with stabilizers of this invention compared to 50% activity loss at 18 minutes under the same conditions. 
     According to a second aspect of the present invention a method of stabilizing a protein includes the step of contacting the protein with an aqueous solution of an additive as described above. 
     According to a third aspect of the present invention there is provided use of an additive in accordance with the first aspect of this invention for stabilizing an aqueous protein solution. 
     The present invention finds particular application in the preparation of analytical assay apparatus. A preferred aspect of the present invention provides an analytical assay formulation incorporating a stabilizer additive as defined above. 
     The invention is further described by means of example but not in any limitative sense. 
     The stability of protein solutions in the presence of stabilisers at elevated temperatures was investigated. Buffer solutions containing stabilizers were incubated to the required temperature in a Techne dry heating block. After several minutes incubation the temperature of the buffered mixture was measured using a thermistor. When the temperature was constant at the required level, protein solution was added and the tube was quickly inverted to mix thoroughly and returned to the dry block. Samples were taken at fixed time points thereafter and assayed for activity by standard procedures. All of the results were expressed as the amount of protein activity relative to the zero time activity. Zero time samples were obtained by incubation of the system at 25° C., duplicate samples being taken and assayed for protein activity 
     The present invention is demonstrated by reference to the data in Tables 1 to 20 which show relative specific activities of various proteins as a function of time. Solutions of the proteins without stabilizers underwent rapid denaturation as shown by loss of activity whereas with a polyelectrolyte present greater activity was retained for longer periods. Inclusion of one or more &#34;tris&#34; compounds gave a further increase in stability with the protein activity being retained. Tables 1 and 2 show the effects of a polyelectrolyte (Gafquat 755N), tris compounds and EDTA (as a metal chelator) on the solution stability of alcohol oxidase at 60° C. 
     
                       TABLE 1______________________________________Effect of Stabilizers on Alcohol Oxidase Activity in Solution  % Remaining Enzyme Activity           Polyelec-        +Tris  +Tris  Time  trolyte +Tris ethane propane  (Min) Control Alone 89 mM 89 mM 89 mM______________________________________ 0     100.00   100.0     100.0  100.0  100.0   5 54.2 113.0 116.0 138.0 138.0  10 2.1 100.0 111.0 107.0 138.0  15 0 80.2 92.1 95.0 123.0  20 0 64.5 81.6 74.9 104.0  25 0 58.0 78.9 76.4 115.0  30 0 38.9 26.3 59.1 96.2______________________________________ The buffer used in this example was 200 mM phosphate pH 8.0. 
    
     
                       TABLE 2______________________________________Effect of Tris and EDTA with Alcohol Oxidase   % Remaining Enzyme Activity                      +Tris    Polyelec- 89 mM and  Time  trolyte EDTA +Tris  (Min) Control Alone 1.99 mM no EDTA______________________________________ 0      100.0   100.0      100.0   100.0   5 61.0 113.0 162.0 116.0  10 15.3 100.0 168.0 111.0  15 10.2 80.2 154.0 92.1  20 6.8 64.5 134.0 81.6  25 6.8 58.0 140.0 78.9  30 5.1 38.9 123.0 26.3______________________________________ 
    
     The enzyme was alcohol oxidase from Hansenula polymorpha (50 units ml -1 ). The tris solution was buffered to pH 8.0 with phosphoric acid. 
     The polyelectrolyte was GAFQUAT® 755N (1% w/v). 
     The enzyme solution was thermally stressed at 60° C. for 30 minutes with the recorded values being the percentage of remaining enzyme activity at 5 minute intervals during the incubation. 
     
                       TABLE 3______________________________________Horseradish Peroxidase in 20 mM Tris pH 8.0 % Remaining Enzyme Activity No       Gafquat   Ethylene                            Gafquat 755 N  Time Stabil- 755 N Glycol 0.5 w/v + Ethylene  (Min) izers 0.5% w/v 10% v/v Glycol 10% v/v______________________________________ 0    100      100       100     100   5 77.6 88.1 72.6 90.8  10 69.1 76.2 63.4 78.1  15 57.8 63.5 57.1 70.75  20 48.1 59.3 52.5 63.4  25 46.0 53.6 48.5 59.25  30 39.3 48.9 43.8 55.1  40  46.5 41 50.7______________________________________ 
    
     Table 3 shows stabilization of horseradish peroxidase in 20 mM tris at pH 8.0, at a temperature of 60° C. The combination of the cationic polymer gafquat 755N and ethylene glycol produced better stabilization than either components alone. 
     
                       TABLE 4______________________________________Horseradish Peroxidase in 20 mM Tris Buffer pH 8.0   % Remaining Enzyme Activity                           Gafquat 755 N   No Gafquat  0.5% + Ethylene  Time Stabil- 755 N CaCl.sub.2 Glycol 10% v/v +  (Min) izers 0.5% 10 mM CaCl.sub.2 10 mM______________________________________ 0      100     100       100   100   5 77.6 88.1 81.4 99.3  10 69.1 76.2 85.2 96  20 48.1 59.3 83.4 99.3  30 39.3 48.9 80.8 96  60   84.2 95  90   74.8 84.5  120    80.1 87.1  180    72.6 92.1  210    67.2 83.4  240     84.9______________________________________ 
    
     Table 4 shows stabilization of horseradish peroxidase over an extended period at a temperature of 60° C. Calcium chloride alone produced good stabilisation but a combination of cationic polyelectrolyte, ethylene glycol and calcium chloride provided a high level of stabilization for up to 240 minutes. 
     
                       TABLE 5______________________________________Arthromyces Peroxidase      % Remaining Enzyme Activity20 mM Bis-Tris                                   GAFQUAT ®   Phosphate No GAFQUAT ®  755 N  Time 20 mM No Stabil- 755 N CaCl.sub.2 0.5% w/v +  (Min) Stabilizers izers 0.5% w/v 10 mM CaCl.sub.2 10 mM______________________________________ 0    100      100     100      100   100   5 68.3 97.2  10 63.4 92.6  20  85.53 96 96.8 98.4  40 46.3 71.4 82 84 88.6  60   72 73.2 80.9  150    36 42 52______________________________________ 
    
     Table 5 shows stabilization of arthromyces peroxidase at 4.5 Uml -1  in 20 mM bis-tris at pH 7.3 at a temperature of 59° C. Stabilization was obtained with the cationic polyelectrolyte gafquat 755N and also with calcium chloride. However superior stabilization was obtained with a combination of both stabilizers. 
     
                       TABLE 6______________________________________Pig Liver esterase. Gafquat/EDTA % Remaining Enzyme ActivityTime  No Stabil-          GAFQUAT ®                    EDTA  GAFQUAT ® 0.5% w/v  (Min) izers 0.5% w/v 5 mM EDTA 5 mM______________________________________ 0    100      100       100   100   5 45.8 58.8 52.8 62.4  10 21.2 36 40.3 41.8  15 13.4 24 30 31.6  25 3.7 9.4 10 8.7  35  5.6  4.9______________________________________ 
    
     Table 6 shows stabilization of pig liver esterase with gafquat and EDTA in 20 mM bis-tris pH 7.3 and an incubation temperature of 68.9° C. 
     
                       TABLE 7______________________________________Pig Liver Esterase. Tris (Hydroxymethyl) ethane.  % Remaining Enzyme Activity   Time   No Stabil-  Tris (OHMe)                              Tris (OHMe)  (Min) isers Et 1% Et 0.1%______________________________________ 0     100           100       100   5 45.8 60.5 65.1  10 21.2 26 39.6  15 13.4 15.2 26  25 3.7 4.6 10.2______________________________________ 
    
     Table 7 shows stabilisation of pig liver esterase in 20 mM Bis-Tris pH 7.3 with tris (hydroxymethyl) ethane at 68.9° C. 
     
                       TABLE 8______________________________________Stabilisation of Horseradish Peroxidase During Dilution in  20 mM Tris Buffer pH 8.0 at a Temperature of 25° C.  % Relative Specific Activity                             DEAE-Dextran MW 500 K (0.5%  HRP-4   DEAE- w/v) + Ethylene  Concen-   Dextran Glycol  tration No CaCl.sub.2 MW 500 K (10% v/V) +  (ug/ml) Additive (10 mM) (0.5% w/v) CaCl.sub.2 (10 mM)______________________________________0.732  15       80         98     100  1.83 44 90  99  98  3.66 64 95 100 102  7.32 103  97 100 101  18.3 97 105  102 101  36.6 100  98 101  99______________________________________ 
    
     Table 8 shows the stabilisation of horseradish peroxidase in 20 mM tris at pH 8.0. DEAE-dextran both alone and in the presence of ethylene glycol and calcium chloride surprisingly afforded stability at extreme dilutions. 
     
                       TABLE 9______________________________________The Stability of Dilute Solutions of Horseradish  Peroxidase (3.66 ug/ml) At 37° C.  % Remaining Enzyme Activity            DEAE-      DEAE-Dextran MW 500 K   No Dextran (0.5% w/V) + Ethylene  Time Stabil- MW 500 K Glycol (10% v/v) +  (Min) isers (0.5% w/v) CaCl.sub.2 (10 mM)______________________________________ 0     100       100        100   5 62 80  98  10 56 79 101  15 51 77 102  20 47 81  98  30 40 79 103  40 35 75 101  50 30 76 103  60 23 75 101  90  71 100  120   70  96  150   65 106  180   60 103______________________________________ 
    
     Table 9 shows stability of very dilute solutions of horseradish peroxidase (3.66 μg/ml -1 ) at 37° C. A combination of DEAE-dextran, ethylene glycol and calcium chloride afforded excellent stabilisation for up to 180 minutes. 
     
                       TABLE 10______________________________________Trypsin Autodigestion (Phosphate Buffer)  % Remaining Enzyme Activity   Time   No        Gafquat 755 N                             DEAE-Dextran  (Min) Stabilisers 0.5% w/v 0.5% w/v______________________________________ 0     100         100        100   5 55.6 82.8 66.7  10 40.2 61.8 57.2  15 35.5 50.6 45.7  20 26.4 48.3 42.3  35______________________________________ 
    
     Tables 10 and 11 show that the presence of polyelectrolyte retards autodegradation of trypsin, this effect was enhanced in the presence of tris stabiliser. 
     
                       TABLE 11______________________________________Trypsin Autodigestion (Tris Buffer)  % Remaining Enzyme Activity   Time   No       GAFQUAT ® 755 N                               DEAE-Dextran  (Min) Stabilisers 0.5% w/v 0.5% w/v______________________________________ 0     100        100           100   5 72.3 95 90.8  10 54.8 82.8 73.6  15 50.5 69 60.9  20 25.4 57.1 54.3  35 17.7 40 39.6______________________________________ 
    
     
                       TABLE 12______________________________________Alkaline Phosphatase (Bovine)      % Remaining Enzyme Activity               MgCl.sub.2 10 mM Ethylene    Glycol (10% v/v,  Time No 0.5% w/v) BSA and  (Min) Stabilisers DEAE-Dextran (0.5 w/v)______________________________________ 0         100      100   5 61.4 88.5  10 45.7 72.5  15 42.1 66.4  20 36.8 61.9  40 30.1 50______________________________________ 
    
     Table 12 shows stabilisation of bovine alkaline phosphatase in 50 mM tris buffer at pH 8.0 and 61° C. Stabilisers comprising magnesium chloride, ethylene glycol, Bovine Serum Albumin and DEAE-dextran provided enhanced stabilisation. 
     
                                           TABLE 13__________________________________________________________________________The Effect of Combinations of Stabilisers on the Stability of Horseradish Peroxidase(Biozyme) Solutions (20 mM Tris/HCl Buffer pH 8.0) at 69.degree. C.    % Remaining Enzyme Activity                                       DEAE-Dextran   DEAE- MW 500K  Ethylene Dextran MW (0.5% w/v) +  Glycol 500K (0.5 Ethylene    DEAE-Dextran Ethylene  (10% v/v) + w/v) + Glycol (10%  Time No MW 500K Glycol CaCl.sub.2 CaCl.sub.2 CaCl.sub.2 v/v) + CaCl.sub.                                       2  (Min) Stabiliser (0.5% w/v) (10% v/v) (10 mM) (10 mM) (10 mM) (10__________________________________________________________________________                                       mM) 0  100   100     100   100   100    100    100   5 78 88 94  10 69 75 76  15 58 67 64  20 48 61 61 98 103  99 101  25 45 55 57  30 39 50 53  40    78 101  99 103  60    97 101 100 101  80    92 100  97 102  120     85  96  94 103  180     79  90  85  97  240        80  92__________________________________________________________________________ 
    
     Table 13 shows the effect of combinations of stabilisers on the stability of horseradish peroxidase in 20 mM tris/HCl buffer at pH 8.0 and 69° C. This example shows the use of substituted dextrans as polyelectrolytes, a good stabilisation chloride in combination. 
     
                       TABLE 14______________________________________The Stability of HRP-4 (Biozyme) Solutions (20 mM  Tris/HCI Buffer pH 8.0) at 50° C.        % Remaining Enzyme Activity                 DEAE-Dextran MW    500 K (0.5% w/v) +    Ethylene Glycol  Time No (10% v/v) + CaCl.sub.2  (Days) Stabiliser (10 mM)______________________________________0            100  0.0347 90.3  0.056 95.1  0.0764 90.3  0.0972 82  0.118 69.4  0.139 65.4  0.167 63.8  0.26 46.3  0.27 49.3  0.29 38.4 101  1  2  99  6  106  8  102.8______________________________________ 
    
     Table 14 shows stabilisation of horseradish peroxidase solutions in 20 mM tris/HCl buffer at pH 8 and 50° C. Degradation without stabiliser is rapid but good stabilisation was obtained at periods up to 8 days using a combination of DEAE-dextran, ethylene glycol and calcium chloride. 
     
                       TABLE 15______________________________________The Effect of Temperature on the Stability of HRP-4  (Biozyme) Solutions (20 mM Tris/HCI Buffer pH 8.0) in the  Presence of Ethylene Glycol (10% v/v), DEAE-Dextran  MW 500 K (0.5% w/v) and Calcium Chloride (10 mM)    % Remaining Enzyme ActivityTime (Min)    85.5° C.              80.5° C.                        75.5° C.                                70.5° C.______________________________________0        100       100       100     100  3 71  5  80 91  6 56  9 39  10  64 85 102  12 30  15 28 53 82  18 25  20  47 77 100  21 22  25  40  30  33 73 103  40  30 68  50  25 63 100  60   58  70     99  110    100  130     93  150     93  170     88______________________________________ 
    
     Table 15 shows the effect of temperature on the stability of horeradish peroxidase solutions (20 mM tris/HCl buffer pH 8.0) in the presence of ethylene glycol, DEAE-dextran (MW 500K) and calcium chloride. 
     
                       TABLE 16______________________________________Long Term Stability of HRP-4 Solutions  % Remaining Enzyme Activity                      No   No  Stabiliser; Stabilisation  Time Stabiliser; Stabilisation Room Buffer; Room  (Days) 37° C. Buffer; 37° C. Temperature Temperature______________________________________ 0     100      100        100      100   6 90 101  96  99  15 85 98 93 100  21 76 99 86 101  33 32 99 82 101______________________________________ 
    
     Table 16 illustrates long term stabilisation of horseradish peroxidase solutions at different temperatures. The stabilisation buffer was the same as for example 15. 
     
                       TABLE 17______________________________________The Stabilisation of HRP Activity of Antibody/HRP Conjugate  (Sigma) Solutions (20 mM Tris/HCI Buffer pH 8.0) at 50° C.  % Remaining Enzyme Activity                          DEAE-Dextran MW    DEAE-Dextran 500K (0.5% w/v) +    MW 500K (0.5% CaCl.sub.2 (10 mM) +  Time  w/v) + CaCl.sub.2 Ethylene Glycol  (Hours) No Stabiliser (10 mM) (10% v/v)______________________________________0      100        100          100  0.5 86 99.4 100.6  20.8 35.9 80.1 100  48   99  72   97.6______________________________________ 
    
     Table 17 illustrates stabilisation of horseradish peroxidase activity of antibody-horseradish peroxidase conjugate solutions using the following stabiliser: CaCl 2  10 mM, ethylene glycol 10% v/v, DEAE-dextran 0.5% w/v, Buffer Tris/HCl 20 mM pH 8.0 
     The stabilisation of the HRP label of the IgG-HRP conjugate (SIGMA® A 6029) with the combination described resulted in loss of activity over 3 days incubation of 50°C. 
     
                       TABLE 18______________________________________Galactose Oxidase: Stability at 66.5° C. in 20 mM Tris  phosphate pH 7.84        % Remaining Enzyme Activity                  Gantrez S-97  Time No Stabiliser 0.5% w/v______________________________________ 0           100       100   5 87.9 96.1  10 69.5 82.1  15 58.6 75.6  20 53.2 68______________________________________ 
    
     
                       TABLE 19______________________________________Galactose Oxidase: Stability at 66.4° C. in 20 mM Tris  phosphate pH 7.84       % Remaining Enzyme Activity                  Sodium Alginate  Time No Stabilisers 0.2% w/v______________________________________ 0          100        100   5 87.9 114.5  10 69.5 102.8  15 58.6 99.8  20 53.2 79.5______________________________________ 
    
     
                       TABLE 20______________________________________Alcohol Oxidase in 20 mM Bis-Tris pH 6.0       % Remaining Enzyme Activity                  Carboxymethyl  Time No Stabilisers Cellulose 0.125%______________________________________ 0          100        100   5 15 37.1  10 10.7 27.9  20 8.9 21.8  30 7 19______________________________________