Effect of shear on the inactivation kinetics of the enzyme dextransucrase

An inactivation model previously developed to characterize the rate of enzyme activity loss in unstirred solutions was extended to take into account orthokinetic interactions resulting from convective mixing. A synergistic relationship between shear rate and temperature was observed; the rate of inactivation of the enzyme dextransucrase was unaffected by the action of shear below 25°C, but was increased by the shear rate at 30°C. Shear rate does not appear to influence the equilibrium between native and denatured dextransucrase either directly in solution or indirectly by augmenting the turnover of the gas–liquid interface. However, a second‐order plot of the inverse of relative activity ( A O / A ) versus Gt (shear rate × time) of dextransucrase at a constant temperature was linear because of the influence of shear on the coagulation of the denatured enzyme. The addition of 0.01 g L −1 of polyethylene glycol (MW 20,000) blocked this coagulation reaction, thereby completely inhibiting the shear‐induced inactivation of dextransucrase at 30°C. © 1993 John Wiley & Sons, Inc.