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Chemical kinetics, thermodynamics and inactivation kinetics of dextransucrase activity by ultrasound treatment

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Abstract

In this work, the impact of ultrasound on dextransucrase activity was investigated, and a biphasic model was introduced to investigate the inactivation kinetics of the dextransucrase catalytic reaction. In addition, a chemical kinetic model, the Michaelis–Menten equation, Eyring transition state theory and the Arrhenius equation were applied. Short periods of exposure to low-intensity ultrasound significantly increased the activity of dextransucrase. The maximum activity was 1.25 ± 0.01 u/mL at an ultrasound intensity of 1.8 W/cm3 for 3 min, which was 27.6% higher than the activity of the untreated enzyme (0.98 ± 0.038 U/mL). In addition, after the ultrasound treatment, the kinetic model of the dextransucrase catalytic reaction was fitted to a first-order kinetic model at low sucrose concentrations. At low sucrose concentrations, the Ea, ΔH, ΔS and ΔG of ultrasound-treated dextransucrase were reduced by 33.7, 35.7, 28.8 and 0.38%, respectively. Furthermore, compared with the parameters of the untreated sample, the value of Vmax the treated sample increased, and Km decreased. The thermal inactivation model of the dextransucrase catalytic reaction in a shaker was fitted to a biphasic model, and the percentage of the thermally stable fraction of ultrasound-treated dextransucrase was increased, while the rate of deactivation was decreased. Moreover, the degree of thermal inactivation was inversely proportional to the dextransucrase concentration. The fluorescence spectra showed a decrease in the amount of tryptophan on the surface of dextransucrase treated with ultrasound. In conclusion, short-term treatment with low ultrasound intensity increases the activity, thermal stability and reaction rate of dextransucrase.

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Acknowledgements

The authors express their thanks to the Engineering Center for Sugar and Comprehensive Utilization. This work was supported by financial aid from the National Natural Science Foundation of China (Grant No. 21768001).

Funding

This study was funded by the National Natural Science Foundation of China (Grant No. 21768001).

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Authors and Affiliations

  1. College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, People’s Republic of China

    Weibing Lan & Shan Chen

  2. College of Food Engineering, Beibu Gulf University, Qinzhou, 535011, People’s Republic of China

    Weibing Lan

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  1. Weibing Lan
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  2. Shan Chen
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Conceptualization, formal analysis, methodology, software and writing—original draft were performed by Weibing Lan. Data curation, project administration, resources, writing—review & editing were performed by Shan Chen. All authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Shan Chen.

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Lan, W., Chen, S. Chemical kinetics, thermodynamics and inactivation kinetics of dextransucrase activity by ultrasound treatment. Reac Kinet Mech Cat 129, 843–864 (2020). https://doi.org/10.1007/s11144-020-01728-5

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