Determination of dextranase activity using 3-methyl-2-benzothiazolinone hydrazone method: Substrate refinement and fast-dissolution, method development and validation.

Food Chem

State Key Laboratory Base of Eco-chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, No.53 Zhengzhou Road, Qingdao 266042, China.. Electronic address:

Published: January 2025

AI Article Synopsis

  • A new sensitive method has been developed to measure dextranase activity using a compound called 3-methyl-2-benzothiazolinone hydrazine, improving upon existing techniques.
  • The method focuses on optimizing measurement parameters and validating dynamic enzymatic conditions by analyzing glucose solutions that involve dextran.
  • Results reveal that dextranase hydrolysis behaves like a zero-order reaction, leading to a reliable, high-sensitivity assay suitable for testing products like toothpaste and mouthwash, while outperforming previous methods.

Article Abstract

A highly sensitive method has been developed for accurately measuring dextranase activity using 3-methyl-2-benzothiazolinone hydrazine. This method is based on the dextran refinement and fast-dissolving approach established in this study, as well as the assay method for enzymatic hydrolysates. The measurement parameters for the reducing sugar ends were optimized by examining the slope, intercept, R, and time stability of the standard curve of glucose solutions containing dextran. Kinetic determination was utilized to optimize enzymatic parameters and validate the method, which was subsequently utilized for the analysis of toothpaste and mouthwash. The findings suggest that the enzymatic hydrolysis follows a zero-order reaction, laying a solid foundation for the end-point assay of dextranase activity. The results demonstrated a linear correlation within the measurement range (0.7-6.5 mU/mL), exhibiting good repeatability, high sensitivity and accuracy. This method outperformed the 3,5-dinitrosalicylic acid method and circumvented potential interference from other components in toothpaste and mouthwash.

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Source
http://dx.doi.org/10.1016/j.foodchem.2024.141292DOI Listing

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