Abstract:
:The effects of different alkyl chain lengths of ionic liquids 1-ethyl-, 1-butyl- and 1-hexyl-3-methylimidazolium chloride, on the catalytic activity, thermal stability and deactivation kinetics of horseradish peroxidase were studied in the temperature range of 45-85 °C. The presence of 1-ethyl- and 1-butyl-ionic liquids up to 25% (w/v) did not affect significantly the enzyme activity at 25 °C, whereas the addition of 1-hexyl-solvent resulted in lower activity of enzyme. Typical biphasic deactivation profiles were obtained and adequately fitted by a bi-exponential equation. When increasing ionic liquids concentration up to 25% (w/v), the second phase of deactivation became more prominent, till leading to apparent first-order kinetics. Occurrence of activity regain, following thermal deactivation was found, reaching up 60-80% of the initial activity, especially in 1-hexyl-3-methylimidazolium chloride. Activity regain was particularly noticeable in the first phase of deactivation. Temperature sensitivity of the Soret band maxima indicated that the enzyme prepared in buffer or 1-hexyl-3-methylimidazolium chloride had similar conformational changes in the haem region, but no correlations were found with activity decrease.
journal_name
World J Microbiol Biotechnoljournal_title
World journal of microbiology & biotechnologyauthors
Machado MF,Queirós RP,Santos MD,Fidalgo LG,Delgadillo I,Saraiva JAdoi
10.1007/s11274-013-1466-2subject
Has Abstractpub_date
2014-02-01 00:00:00pages
487-94issue
2eissn
0959-3993issn
1573-0972journal_volume
30pub_type
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