Activation and conformational changes of chitinase induced by ultrasound

Food Chemistry
Furong HouDonghong Liu

Abstract

This study investigated the effect of ultrasound on chitinase activity and conformational changes. Results revealed that ultrasound activated chitinase with a maximum enhancement of 19.17% compared with the untreated chitinase. Furthermore, an increase of Vmax and a decrease of Km after sonication were obtained, illustrating that the affinity between chitinase and substrate was intensified. No obvious effect on the tolerance to most metal ions was exhibited whether sonicated or not (p > 0.05). The conformational changes of chitinase were analyzed by circular dichroism (CD), Fourier transform infrared (FTIR), Raman and fluorescence spectroscopy. Results indicated that the activation of chitinase induced by ultrasound was presumably due to the decrease of tryptophan on the chitinase surface and the increase of β-sheet and random coil in chitinase secondary conformation. In brief, ultrasound is a possible way to activate chitinase to increase its application in food industry.

Citations

Sep 8, 2019·World Journal of Microbiology & Biotechnology·Bao Le, Seung Hwan Yang
May 10, 2020·Journal of the Science of Food and Agriculture·Xiaobin MaDonghong Liu
Apr 14, 2020·Ultrasonics Sonochemistry·Furong HouDonghong Liu

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