Abertay Research Collections >
School of Science, Engineering & Technology >
Science Engineering & Technology Collection >
Please use this identifier to cite or link to this item:
|Title: ||Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength|
|Authors: ||Saraiva, Jorge|
Oliveira, Jorge C.
|Affiliation: ||University of Abertay Dundee. School of Contemporary Sciences|
|Keywords: ||Enzyme inactivation|
|Issue Date: ||May-1996|
|Type: ||Journal Article|
|Rights: ||Published version (c)Wiley-Blackwell, available from http://dx.doi.org/10.1046/j.1365-2621.1996.00342.x. The definitive version is available at www3.interscience.wiley.com|
|Citation: ||Saraiva, J., et al. 1996. Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength. International Journal of Food Science and Technology. 31(3): pp.223-231. Available from http://dx.doi.org/10.1046/j.1365-2621.1996.00342.x|
|Abstract: ||The thermal inactivation of horseradish peroxidase was studied in sodium phosphate buffer solutions and in pure water at pH 7 in the temperature range of 70–95°C. The sodium phosphate ions concentration affected both the thermostability and the kinetic patterns and had a stabilizing effect. The gradual change observed at low concentrations made a series-type mechanism theoretically more coherent with the experimental observations than the conventionally applied two-fraction model. In water the kinetics is apparently First order at high temperatures, while the results obtained at 25°C support the occurrence of a series-type inactivation mechanism. The pH and enzyme concentration also affect the inactivation proFile, supporting the conclusion that the thermal inactivation is not a monomolecular process with respect to protein concentration.|
|Appears in Collections:||Science Engineering & Technology Collection|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.