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Inactivation and Regeneration Kinetics of Horseradish Peroxidase Heated at High Temperatures

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Abstract:

The inactivation kinetics of horseradish peroxidase (HRP) heated in capillary tubes in the range 110 to 135°C was studied. Its regeneration kinetics when stored at 4 and 25°C was also considered. As the severity of the treatment increased, the absolute value of the regeneration decreased. The storage temperature of the enzyme did not affect the percentage of maximum activity regenerable, although when this temperature was raised from 4 to 25°C the speed of regeneration increased. Kinetics of HRP inactivation determined after heating and after regeneration were compared. Both forms of the enzyme showed similar behavior with first-order inactivation kinetics, with Ea = 19.5 ± 1.0 kcal/mol and k 120°C = 3.7 ± 0.2 min−1, and Ea = 18.8 ± 1.2 kcal/mol and k 120°C = 3.7 ± 0.2 min−1, respectively.

Keywords: ENZYME KINETICS; ENZYME REGENERATION; HORSERADISH PEROXIDASE; HTST; THERMAL INACTIVATION

Document Type: Research Article

Affiliations: 1: Departamento de Medicina Preventiva, Salud Pública, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, C/Vicente Andres Estelles s/n, 46100 Burjassot, Valencia, Spain 2: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjassot, Valencia 3: Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Publication date: August 1, 1997

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