Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6096
Título: Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength
Autor: Saraiva, Jorge
Oliveira, Jorge C.
Lemos, Adília
Hendrickx, Marc
Palavras-chave: Enzyme inactivation
kinetic models
Data: 1996
Editora: Wiley Blackwell
Citação: SARAIVA, Jorge [et al] - Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength. International Journal of Food Science and Technology. ISSN 0950-5423. 31:3 (1996) 223-231
Resumo: 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°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°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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6096
Versão do Editor: The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1996.00342.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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