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Effect of the Inducers Veratryl Alcohol, Xylidine, and Ligninosulphonates on Activity and Thermal Stability and Inactivation Kinetics of Laccase from Trametes versicolor

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Abstract

Laccase production from Trametes versicolor was improved in the presence of the inducers ligninosulphonates, veratryl alcohol, and xylidine respectively two-, four-, and eightfold. The thermal inactivation of the produced laccase, after partial purification with ammonium sulfate was kinetically investigated at various temperatures (60–70 °C) and pH values (3.5, 4.5, and 5.5). The inactivation process followed first-order kinetics for all conditions tested, except for veratryl alcohol, for which a constant activity level was observed at the end of the inactivation, also after first-order decay. Enzyme thermostability was affected by the type of inducer used in the culture medium for the production of laccase and also by the pH of incubation mixture. Generally, laccase stability increased with pH increment, being more stable at pH 5.5, except with xylidine. At pHs 4.5 and 5.5, the three inducers significantly increased laccase thermal stability, with the higher effect being observed for pH 5.5 and ligninosulphonates, where increment of half-life times ranged from 3- to 20-fold, depending on the temperature.

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Acknowledgments

This work was funded by FEDER Funds through the Programa Operacional Factores de Competitividade—COMPETE and national funds through FCT—Fundação para a Ciência e a Tecnologia under the projects PEst-C/CTM/LA/0011/2011 and PEst-C/EQB/LA0020/2011. A.P.M. Tavares acknowledge the financial support (Programme Ciência 2008) FCT, Portugal.

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Authors and Affiliations

  1. Produtos Naturais e Agro-alimentares (QOPNA), Unit Research of Química Orgânica, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal

    Jorge A. Saraiva

  2. LSRE-Laboratory of Separation and Reaction Engineering, Associate Laboratory LSRE/LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465, Porto, Portugal

    Ana P. M. Tavares

  3. Centre for Research in Ceramics and Composite Materials (CICECO), Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal

    Ana M. R. B. Xavier

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  1. Jorge A. Saraiva
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  2. Ana P. M. Tavares
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  3. Ana M. R. B. Xavier
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Correspondence to Ana M. R. B. Xavier.

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Saraiva, J.A., Tavares, A.P.M. & Xavier, A.M.R.B. Effect of the Inducers Veratryl Alcohol, Xylidine, and Ligninosulphonates on Activity and Thermal Stability and Inactivation Kinetics of Laccase from Trametes versicolor . Appl Biochem Biotechnol 167, 685–693 (2012). https://doi.org/10.1007/s12010-012-9719-3

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