Title: Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength
Authors: Saraiva, J ×
Oliveira, JC
Lemos, A
Hendrickx, Marc #
Issue Date: Jan-1996
Publisher: Blackwell science ltd
Series Title: International journal of food science and technology vol:31 issue:3 pages:223-231
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 degrees 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 degrees 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.
ISSN: 0950-5423
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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