Kinetics of thermal inactivation of transglutaminase from a newly isolated Bacillus circulans BL32

Abstract

BACKGROUND: This paper describes the modeling of the kinetics of thermal inactivation of transglutaminase (TGase) from a newly isolated Bacillus circulans BL32, isolated from the Amazon environment. The purified enzyme was incubated at temperatures ranging from 30 to 70• C and values of the thermodynamic inactivation parameters, such as activation energy ( E), activation enthalpy ( H), activation entropy ( S), and free energy ( G) for thermal inactivation, were calculated.

Kinetics of Denaturation and Effects of Surfactants and Polyethylene Glycol on Soybean Esterase (Glycine max L) Stability

“…The thermodynamic inactivation parameters provide information about the enzyme for each step of the heat induced denaturation process. They can help detect some secondary stabilization or destabilization effects not verified if only the half-life is considered [16,20]. Figure 3 illustrates the linear regression proposed by Arrhenius for the calculation of the activation energy for the thermal inactivation (E a ) of the soybean esterase.…”

“…Figure 3 illustrates the linear regression proposed by Arrhenius for the calculation of the activation energy for the thermal inactivation (E a ) of the soybean esterase. The E a value corresponds to the energy required for thermal denaturation of the enzyme, and thus the greater its value, the greater the amount of energy required to inactivate the enzyme, and hence the greater its thermal resistance [17,20,21].…”

Enzymatic properties of transglutaminase produced by a new strain of Bacillus circulans BL32 and its action over food proteins

“…The enzyme was produced and purified according to previous works of our group in which these processes were optimized (Soares et al, 2003;Souza, Faccin, et al, 2009). Basically, TGase from B. circulans BL32 was precipitated with 60 g/100 mL ammonium sulphate, resuspended in a 20 mmol L À1 TriseHCl buffer pH 8.0, and dialyzed against the same buffer.…”

“…Since different industrial applications may require specific properties of biocatalysts, there is still a need for finding new TGases that could allow novel applications and, more important, be cheaper than the current marketed product. We have recently reported the purification and optimization of the production process of TGase from Bacillus circulans BL32, a bacterium isolated from the Amazon basin region (Soares, Assmann, & Ayub, 2003;Souza, Faccin, et al, 2009;Souza, Flôres, & Ayub, 2006;Souza, Rodrigues, & Ayub, 2009). The characterization of this enzyme is essential in order to allow its use in the food industry.…”

Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods

“…Knowledge of TGase behaviour at thermal treatment is important for efficient applications in food processing and for establishing the structure–function relationship. Although the kinetics of thermal inactivation of TGase from Streptoverticillium mobarense , Streptomyces hygroscopicus and Bacillus circulans were previously investigated, only limited information about molecular events responsible for the irreversible denaturation at thermal treatments is reported. These experiments carried out for the evaluation of thermally induced behaviour of TGase are mainly based on differential scanning calorimetry, electrophoresis, light scattering and ultraviolet, fluorescence and dichroism spectra measurements.…”