Calcium effects on enzymatic glucose oxidation

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-01-27 DOI:10.1007/s00217-025-04663-8

Yuan Jiang, Leif H. Skibsted

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Abstract

Glucose oxidase (GOx) finds use, often in combination with catalase, for protection of nutrients and flavor of liquid dairy products and fruit juices against oxidative deterioration. The effect of calcium ions on the rate of oxygen depletion in aqueous food models was investigated electrochemically in order to optimize use of GOx in calcium- rich food products as a prerequisite to studies of selected food and beverage. Oxygen depletion rate by GOx from Aspergillus niger in aqueous glucose solution was found to decrease in the presence of calcium in the absence of catalase but was not affected by calcium in the presence of catalase. Calcium ion activity rather than calcium ion concentration should accordingly be controlled for optimization of the used GOx. Free calcium concentration depletion rate as followed electrochemically was found to decrease for increasing glucose concentration while the rate of formation of hydrogen ions was unaffected by glucose concentration. Temperature effect (25–50 ℃) was moderate with an enthalpy of activation of ΔH^# = + 23 kJ·mol⁻¹ for calcium depletion by complex binding while rate of hydrogen ion formation was decreasing with temperature with ΔH^# = − 8 kJ·mol⁻¹. Calcium is concluded to affect glucose oxidation rate by interaction with the enzyme or with the enzyme substrate complex rather than with glucose as the substrate for oxidation or gluconate as the oxidized product.

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钙对酶促葡萄糖氧化的影响

葡萄糖氧化酶（GOx）通常与过氧化氢酶结合使用，用于保护液态乳制品和果汁的营养成分和风味，防止氧化变质。为了优化 GOx 在富含钙的食品中的使用，我们通过电化学方法研究了钙离子对水性食品模型中氧耗尽速率的影响，这是对特定食品和饮料进行研究的前提条件。研究发现，在没有过氧化氢酶的情况下，钙的存在会降低黑曲霉 GOx 在葡萄糖水溶液中的耗氧率，但在有过氧化氢酶的情况下，钙不会对其产生影响。因此，要优化所使用的 GOx，应控制钙离子活性而不是钙离子浓度。根据电化学方法测定的游离钙浓度损耗率发现，葡萄糖浓度越高，游离钙浓度损耗率越低，而氢离子的形成率不受葡萄糖浓度的影响。温度影响（25-50 ℃）适中，钙通过络合物结合消耗的活化焓为 ΔH# = + 23 kJ-mol-1，而氢离子形成率随温度升高而降低，为 ΔH# = - 8 kJ-mol-1。结论是钙通过与酶或酶底物复合物的相互作用影响葡萄糖氧化速率，而不是与作为氧化底物的葡萄糖或作为氧化产物的葡萄糖酸盐相互作用。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.