Exploring the Kinetic and Thermodynamic Profiles of Amylase Thermal Inactivation Derived from Bacillus sp.
Oluwasegun Victor Omotoyinbo
Issue:
Volume 4, Issue 4, December 2023
Pages:
48-53
Received:
25 June 2023
Accepted:
14 July 2023
Published:
8 October 2023
Abstract: When it concerns optimising biochemical processes in food and its allied industries, evaluating the inactivation kinetic model of an enzyme is germane for their acceptable use. Thermal inactivation kinetics of amylase obtained from Bacillus sp. sourced from soil in a Cassava processing site were conducted in this study. Thermal inactivation of the amylase was examined in detail between 40 and 90°C within a specific time frame. This study suggests the possibility of the enzyme structure having a non-sensitive heat fraction, whose stability based on the enzyme activity was evident up to temperatures close to 70ºC. Denaturation of amylase was measured by loss in enzyme activity, which could be described as a first-order monophasic kinetic model, with k-values between 9 ×10-5 to 1.2 ×10-3 min-1. Also, D- and k-values decreased and increased, respectively, with soaring temperature, indicating swift amylase inactivation at higher temperatures. Results suggested that amylase is a relatively thermostable enzyme with a Z-value of 47.39°C and Ea of 24.51 kJmol-1. The high values obtained for activation energy (Ea), change in enthalpy (ΔH) which is 21.7 kJ/mol, indicated that a considerably large amount of energy will be needed to denature this amylase, possible due to its stable molecular conformation. Hence, the enzyme is relatively stable for biotechnological applications.
Abstract: When it concerns optimising biochemical processes in food and its allied industries, evaluating the inactivation kinetic model of an enzyme is germane for their acceptable use. Thermal inactivation kinetics of amylase obtained from Bacillus sp. sourced from soil in a Cassava processing site were conducted in this study. Thermal inactivation of the ...
Show More
