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Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation

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Abstract

The effects of different alkyl chain lengths of ionic liquids 1-ethyl-, 1-butyl- and 1-hexyl-3-methylimidazolium chloride, on the catalytic activity, thermal stability and deactivation kinetics of horseradish peroxidase were studied in the temperature range of 45–85 °C. The presence of 1-ethyl- and 1-butyl-ionic liquids up to 25 % (w/v) did not affect significantly the enzyme activity at 25 °C, whereas the addition of 1-hexyl-solvent resulted in lower activity of enzyme. Typical biphasic deactivation profiles were obtained and adequately fitted by a bi-exponential equation. When increasing ionic liquids concentration up to 25 % (w/v), the second phase of deactivation became more prominent, till leading to apparent first-order kinetics. Occurrence of activity regain, following thermal deactivation was found, reaching up 60–80 % of the initial activity, especially in 1-hexyl-3-methylimidazolium chloride. Activity regain was particularly noticeable in the first phase of deactivation. Temperature sensitivity of the Soret band maxima indicated that the enzyme prepared in buffer or 1-hexyl-3-methylimidazolium chloride had similar conformational changes in the haem region, but no correlations were found with activity decrease.

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Acknowledgments

Thanks are due to Fundação para a Ciência e a Tecnologia (FCT, Portugal), European Union, Quadro de Referência Estratégica Nacional (QREN), Fundo Europeu de Desenvolvimento Regional (FEDER) and COMPETE for funding the QOPNA research unit (Project PEst-C/QUI/UI0062/2013).

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Authors and Affiliations

  1. QOPNA, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal

    Maria F. Machado, Rui P. Queirós, Mauro D. Santos, Liliana G. Fidalgo, Ivonne Delgadillo & Jorge A. Saraiva

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  1. Maria F. Machado
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  2. Rui P. Queirós
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  3. Mauro D. Santos
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  4. Liliana G. Fidalgo
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  5. Ivonne Delgadillo
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  6. Jorge A. Saraiva
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Correspondence to Jorge A. Saraiva.

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Machado, M.F., Queirós, R.P., Santos, M.D. et al. Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation. World J Microbiol Biotechnol 30, 487–494 (2014). https://doi.org/10.1007/s11274-013-1466-2

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  • DOI: https://doi.org/10.1007/s11274-013-1466-2

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