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Influence of pH, Benzoic Acid, EDTA, and Glutathione on the Pressure and/or Temperature Inactivation Kinetics of Mushroom Polyphenoloxidase
Author(s) -
Weemaes Carla A.,
De Cordt Susanna V.,
Ludikhuyze Linda R.,
Van den Broeck Ilse,
Hendrickx Marc E.,
Tobback Paul P.
Publication year - 1997
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp960065z
Subject(s) - chemistry , glutathione , benzoic acid , enzyme , kinetics , atmospheric pressure , sensitization , nuclear chemistry , mushroom , thermal stability , chromatography , biochemistry , organic chemistry , food science , physics , oceanography , quantum mechanics , immunology , biology , geology
The pressure and/or temperature inactivation of mushroom polyphenoloxidase (PPO) in the absence and presence of EDTA, benzoic acid, and glutathione was studied on a kinetic basis. In addition, the effect of pH was evaluated. The temperature stability of PPO at atmospheric pressure increased with increasing pH up to pH 6.5. The pressure stability of PPO at room temperature (25 °C) also increased with increasing pH. EDTA slightly increased the thermal stability of the enzyme but did not alter the pressure stability of PPO. Benzoic acid protected the enzyme toward temperature but caused sensitization toward pressure when used at a concentration of 50 mM. Glutathione produced sensitization to both temperature and pressure. It is suggested that the sensitizing effect of glutathione is due to an interaction with a disulfide bond of the enzyme.