Calorimetric studies on dry pectinlyase preparations: Impact of glass transition on inactivation kinetics
The glass transition temperature (Tg) of a dry ultrafiltrated pectinlyase (PL) preparation decreased from 56 to 24 °C when water content increased to 20%. The thermal transition temperature (Tp) for protein denaturation decreased greatly up to 40% moisture; above 40% no further changes in Tp were ob...
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| Autores principales: | , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_87567938_v17_n4_p775_Taragano |
| Aporte de: |
| Sumario: | The glass transition temperature (Tg) of a dry ultrafiltrated pectinlyase (PL) preparation decreased from 56 to 24 °C when water content increased to 20%. The thermal transition temperature (Tp) for protein denaturation decreased greatly up to 40% moisture; above 40% no further changes in Tp were observed. In the glassy state, a lag period of approximately 7 days with no PL activity loss was observed; after that, PL activity was lost. Above Tg, the rates of PL inactivation greatly increased. In the glassy state Ea was 16.6 kJ/mol. When the system was in a higher mobility state (rubbery), Ea increased to 66.5 kJ/mol. |
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