کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586086 | 1492044 | 2018 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus](/preview/png/7586086.png)
چکیده انگلیسی
The effects of high pressure processing (100-450â¯MPa, combined with 20-40â¯Â°C) on purified PepX activity and structure were studied. Activation of the enzyme was observed after processing at 100-200â¯MPa and 20-30â¯Â°C. More intense processing conditions led to enzyme inactivation. PepX HP-induced conformational changes were also investigated through application of Circular Dichroism spectroscopy (CD). Pressures up to 200â¯MPa resulted in a structurally molten globule-like state where PepX maintained its secondary structure but the tertiary structure was substantially affected and enzyme activity increased. Both secondary and tertiary structures were affected severely by higher pressures (450â¯MPa), which reduced enzyme activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 248, 15 May 2018, Pages 304-311
Journal: Food Chemistry - Volume 248, 15 May 2018, Pages 304-311
نویسندگان
M. Giannoglou, Z. Alexandrakis, Ph. Stavros, G. Katsaros, P. Katapodis, G. Nounesis, P. Taoukis,