PMID: 8585333Dec 1, 1995Paper

Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung
O HeinischB Tauscher

Abstract

Fourier transform infrared spectroscopy (FT-IR) studies of lipoxygenase at pressures of up to 1.2 GPa have shown changes in the amide I' band which correlate to structural changes of the enzyme. The shift of the frequency maximum of the amide I' band at about 600 MPa suggests a cooperative change in the secondary structure of the protein. Studies of the changes in band width have shown the structural changes at 600 MPa to be irreversible. This has been confirmed by studies of enzyme activity after pressure treatment: exposure to 600 MPa for 30 min (40 degrees C) clearly reduced the activity of lipoxygenase. Anodic gel electrophoresis under non-denaturating conditions revealed a decrease in native protein parallel to the activity loss. A pressure-temperature-phase diagram for soybean lipoxygenase was established.

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Citations

May 2, 2002·Biochimica Et Biophysica Acta·László Smeller
Sep 12, 1998·Biochimica Et Biophysica Acta·K Heremans, L Smeller
Dec 14, 2001·Biochemical and Biophysical Research Communications·F Malvezzi-CampeggiM Maccarrone
Dec 26, 2001·Biophysical Journal·László Smeller, Judit Fidy
Nov 6, 2013·Critical Reviews in Food Science and Nutrition·Netsanet Shiferaw TerefeCornelis Versteeg
Sep 20, 2016·Biotechnology and Bioengineering·Ali HalalipourJosé I Reyes-De-Corcuera
Apr 1, 1999·Biotechnology and Bioengineering·C A WeemaesM E Hendrickx
Feb 29, 2016·Food Science and Biotechnology·Yechuan HuangFeng Li
Apr 1, 2003·Comprehensive Reviews in Food Science and Food Safety·S Bruin, Th R G Jongen
Mar 6, 2021·Physical Chemistry Chemical Physics : PCCP·Letizia TavagnaccoEmanuela Zaccarelli
May 31, 2017·Enzyme and Microbial Technology·Ali HalalipourJosé I Reyes-De-Corcuera
Jan 17, 2012·The Journal of Physical Chemistry. B·Wei-Qiang ChenGert Lubec
May 4, 2000·Journal of Agricultural and Food Chemistry·I IndrawatiM E Hendrickx

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