Thermal inactivation kinetics of Aspergillus oryzae β-galactosidase in concentrated lactose solution

IF 0.9 Q4 CHEMISTRY, MULTIDISCIPLINARY
V. Illeová, M. Polakovič
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引用次数: 2

Abstract

Abstract Thermal inactivation of a commercial β-galactosidase from Aspergillus oryzae in a 300 g/L lactose solution was studied in the temperature range of 65–75 °C. Lactose exhibited a stabilisation effect when similar inactivation rates as those in lactose solution were observed in a lactose-free solution at temperatures lower by 5°C. Inactivation process in the lactose solution was biphasic. A kinetic model based on the Lumry-Eyring mechanism was proposed and successfully verified. Estimated activation energy values were very different. Rather high activation energy values of the forward reactions were responsible for both the significant change of rate constants and the rate-controlling reaction with temperature. For these two reasons, an increase of the operational lifetime of the enzyme from 7 days at 60 °C to 580 days at 55 °C was predicted.
米曲霉β-半乳糖苷酶在乳糖浓溶液中的热失活动力学
摘要在65–75°C的温度范围内,研究了米曲霉在300 g/L乳糖溶液中对商业β-半乳糖苷酶的热灭活。当在温度低于5°C的无乳糖溶液中观察到与乳糖溶液中类似的失活率时,乳糖表现出稳定作用。乳糖溶液中的灭活过程是双相的。提出了一种基于Lumry-Eyring机构的动力学模型,并进行了验证。估计的活化能值非常不同。正向反应的较高活化能值是速率常数显著变化和速率控制反应随温度变化的原因。由于这两个原因,预计该酶的使用寿命将从60°C下的7天增加到55°C时的580天。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Acta Chimica Slovaca
Acta Chimica Slovaca CHEMISTRY, MULTIDISCIPLINARY-
自引率
12.50%
发文量
11
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