Lipoxygenase Inactivation by Manothermosonication: Effects of Sonication on Physical Parameters, pH, KCl, Sugars, Glycerol, and Enzyme Concentration

Manothermosonication (MTS) efficiency in lipoxygenase (LOX) inactivation, in phosphate buffer, pH 6.5, increases with ultrasound amplitude in the range 0-104 micromoles at any temperature from 67.5 to 76.3 degrees C. Activation energy (Ea) is lower in MTS than in thermal enzyme inactivation and decr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-03, Vol.43 (3), p.620-625
Main Authors: Lopez, Pascual, Burgos, Justino
Format: Article
Language:English
Subjects:
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
AZUCARES
Biological and medical sciences
ENZYME INACTIVATION
ENZYMIC ACTIVITY
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
GLICEROL
GLYCEROL
GLYCINE MAX
HEAT TREATMENT
IRRADIACION
IRRADIATION
SALES
SALTS
SEL
SOJA
SOYBEANS
SUCRES
SUGARS
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
ULTRASON
ULTRASONIC TREATMENT
ULTRASONICS
ULTRASONIDO
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Summary:Manothermosonication (MTS) efficiency in lipoxygenase (LOX) inactivation, in phosphate buffer, pH 6.5, increases with ultrasound amplitude in the range 0-104 micromoles at any temperature from 67.5 to 76.3 degrees C. Activation energy (Ea) is lower in MTS than in thermal enzyme inactivation and decreases with increasing ultrasound amplitude. Thermal and MTS resistance of the enzyme raises with decreasing pH in the range 5.2-8, but more so thermal than MTS resistance. Differences of Ea between thermal and MTS enzyme inactivation increase with decreasing pH. Glucose, sucrose, and glycerol increase both thermal and MTS LOX resistance. Neither of these enzyme stabilizers deviates the MTS inactivation course from first-order kinetics but all of them transform in biphasic the thermal inactivation course. LOX concentration does not affect thermal stability but increasing concentration of the enzyme increases MTS resistance. These results are discussed in terms of the possible inactivation mechanism added to heat by ultrasonic waves in MTS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00051a012