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Kinetic and structural studies on the interaction of surfactants with lipoxygenase L1 from soybeans (Glycine max).
Sonati, Srinivasulu and Appu Rao, A. G. (1993) Kinetic and structural studies on the interaction of surfactants with lipoxygenase L1 from soybeans (Glycine max). Journal of Agricultural and Food Chemistry, 41 (3). 366-371, 17 ref..
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Abstract
Interaction of various surfactants with [soybean] lipoxygenase (LOX1) [EC 1.13.11.12] was followed by activity measurements, kinetics of oxidation of linoleic acid at pH 9.0 as reflected in Km, Vmax and V/K ratio and conformational changes in the enzyme. Conformational changes were probed by circular dichroism, fluorescence and difference spectra measurements. Characteristic features of the enzyme activity in different surfactants are as follows: at relatively low concn. of surfactants enzyme activity is enhanced; and at relatively higher concn. of surfactants enzyme activity is inhibited. Inhibition of enzyme activity followed the order CTAB > Tween 20 > SDS > Brij 35 > DOC. Changes in the kinetic behaviour of LOX1 in different surfactant solutions can be explained in terms of altered V/K ratio. At increasing concn. Brij 35, DOC and SDS induced alpha-helix formation and CTAB and Tween 20 increased the beta-structure of the enzyme. Difference spectra and fluorescence measurements indicate that aromatic chromophores are perturbed to different extents in these surfactant solutions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ENZYMES-; LIPOXYGENASES-; SOYBEANS-; SURFACTANTS-; VEGETABLES- |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry |
| Divisions: | Protein Chemistry and Technology Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Jun 2009 05:30 |
| Last Modified: | 28 Dec 2011 10:01 |
| URI: | http://ir.cftri.res.in/id/eprint/7951 |
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