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Effect of denaturant and cosolvents on the stability of wheat germ lipase.

Rajeshwara, A. N. and Prakash, V. (1996) Effect of denaturant and cosolvents on the stability of wheat germ lipase. Journal of Agricultural and Food Chemistry, 44 (3). 736-740, 32 ref..

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Abstract

Deterioration of agricultural products during storage or processing may be due to increased activity of lipases. Effects of various additives on the activity of wheat germ lipase were investigated. Purified wheat germ lipase had a specific activity of 12 1 U; addition of urea decreased activity of the enzyme. Partial specific vol. of the enzyme in the presence of 8M urea was 0.723 and 0.717 ml/g for isomolal and isopotential measurements, respectively, and the preferential interaction parameter (xi3) value was 0.05 g/g. In the presence of urea, UV and fluorescence emission measurements indicated the exposure of aromatic amino acid residues from the interior of the protein, and thermal denaturation temp. measurements indicated a decreased stability of the enzyme by 12C from a control value of 56C. Addition of specific cosolvents (glucose, sucrose, glycerol, DMSO or sorbitol) increased thermal stability of the enzyme to various extents. Concn. of the cosolvent (10-40%) used had a direct effect on retention of enzyme activity after being exposed to elevated temp. in the presence of these cosolvents. [From En summ.]

Item Type: Article
Uncontrolled Keywords: CEREALS-; ENZYMES-; LIPASES-; WHEAT-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Aug 2008 11:50
Last Modified: 30 Dec 2016 08:44
URI: http://ir.cftri.com/id/eprint/7853

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