Determination of kinetic parameters of the enzymatic reaction between soybean peroxidase and natural antioxidants using chemometric tools.

Food Chem

Grupo de Electroanalítica (GEANA), Departamento de Química, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina; Departamento de Tecnología Química, Facultad de Ingeniería, Universidad Nacional de Río Cuarto, Agencia Postal N° 3, 5800 Río Cuarto, Argentina. Electronic address:

Published: March 2019

The oxidation of eugenol, isoeugenol and vanillin natural antioxidants catalyzed by the soybean peroxidase enzyme was studied using uv-vis spectroscopy. An experimental design was used to optimize the different variables. The multivariate curve resolution method was used to obtain the profiles of antioxidant absorbance's as a function of time due to uv-vis absorption bands of both antioxidants and the enzymatic reaction product/s show a strong overlap. From these results, apparent Michaelis-Menten constants as well as the kinetic parameters k and k involved in the catalytic cycle of peroxidases were calculated. The antioxidant apparent acidity constants were also determined at different pH's from uv-vis spectrophotometric measurements. Values of k were (0.6 ± 0.1) × 10 M s, (2.0 ± 0.2) × 10 M s and (7.0 ± 0.5) × 10 M s and k (4.0 ± 0.2) × 10 M s, (6.0 ± 0.6) × 10 M s and (6.0 ± 0.9) × 10 M s for eugenol, isoeugenol and vanillin, respectively.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2018.08.145DOI Listing

Publication Analysis

Top Keywords

kinetic parameters
8
enzymatic reaction
8
soybean peroxidase
8
natural antioxidants
8
eugenol isoeugenol
8
isoeugenol vanillin
8
determination kinetic
4
parameters enzymatic
4
reaction soybean
4
peroxidase natural
4

Similar Publications

Spirals are a special class of excitable waves that have its significance in the understanding of cardiac arrests and neuronal transduction. In a theoretical model of the chemical Belousov-Zhabotinsky reaction system, we explore the dynamics of the spatiotemporal patterns that emerge out of competing reaction and diffusion phenomena. By modifying the existing mathematical models of the reaction kinetics, we have been able to explore the explicit effect of hydrogen ion concentration in the system, so as to achieve various regimes of wave activity, from stable spirals to oscillation death.

View Article and Find Full Text PDF

Background: The Fontan procedure is a surgical intervention designed for patients with single ventricle physiology, wherein the systemic venous return is redirected into the pulmonary circulation, thereby facilitating passive pulmonary blood flow without the assistance of ventricular propulsion. Consequently, long-term follow-up of individuals who have undergone the asymptomatic Fontan procedure is essential.

Objectives: The aims of this investigation were to: 1) examine the impact of flow components and kinetic energy (KE) parameters on hemodynamic disturbances in asymptomatic Fontan patients and control group; 2) Assess left ventricular diastolic dysfunction through the analysis of 4D flow parameters across different Fontan sub-groups; 3) Compare intracardiac flow parameters among Fontan sub-groups based on morphological features of the left ventricle (LV) and right ventricle (RV).

View Article and Find Full Text PDF

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande.

View Article and Find Full Text PDF

Universal kinetic description for the thermal dehydration of sodium carbonate monohydrate powder across different temperatures and water vapor pressures.

Phys Chem Chem Phys

January 2025

Department of Science Education, Graduate School of Humanities and Social Sciences, Hiroshima University, 1-1-1 Kagamiyama, Higashi-Hiroshima 739-8524, Japan.

The thermal dehydration of sodium carbonate monohydrate (SC-MH) exhibits kinetic characteristics that are typical of the thermal decomposition of solids with a reversible nature. One of the characteristics is the physico-geometrical constraints of the reaction due to the heterogeneous reaction feature. Another factor is the considerable impact of the atmospheric and self-generated water vapor on the kinetics.

View Article and Find Full Text PDF

Research progress in the application of infrared blanching in fruit and vegetable drying process.

Compr Rev Food Sci Food Saf

January 2025

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.

Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!