Studies on thermodynamics and kinetics of thermo-inactivation of xylanase from salivary glands of Macrotermes subhyalinus little soldier
| Autor: | Yapi Jocelyn Constant, Disseka William Kwithony, Ya Kouame Claude, Dabonne Soumaila, Kouame Lucien Patrice, Fagbohoun Jean Bedel |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
Chromatography biology Kinetics Enzyme assay Gibbs free energy symbols.namesake Enzyme chemistry Macrotermes subhyalinus Enzyme activity Thermo-inactivation xylanase Thermodynamics salivary glands Macrotermes subhyalinus biology.protein Xylanase symbols Denaturation (biochemistry) |
| Zdroj: | GSC Biological and Pharmaceutical Sciences. 12:130-138 |
| ISSN: | 2581-3250 |
| DOI: | 10.30574/gscbps.2020.12.3.0279 |
| Popis: | The effect of heat treatment on the activity of xylanase, from salivary glands ofMacrotermes subhyalinuslittle soldier was studied over a temperature range of 50 to 70 °C using mathematical analysis of the kinetic and thermodynamic parameters for the thermo-inactivation of the enzyme. Denaturation of the enzyme, measured by loss in activity, could be described as a first-order model, with k-values between 0.005 and 0.0217. D-values decreased with increasing temperature, indicating faster inactivation of the enzyme at higher temperatures. Results suggested that xylanase is the rmostable with a Z-value of 22.57, Ea of 92.68 kJ mol-1. Thermodynamic parameters were also calculated. The Gibbs free energy (ΔG), values range from 109.36 to 110.27 kJ/mol for the enzyme. These kinetic data can be used to allow the adequate utilization of the xylanase ofMacrotermes subhyalinuslittle soldier in the food industry and technology applications. |
| Databáze: | OpenAIRE |
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