Modelling the kinetics of enzyme-catalysed reactions in frozen systems: The alkaline phosphatase catalysed hydrolysis of di-sodium-p-nitrophenyl phosphate

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 3, 2004, Pages 335-344

  Shiferaw Terefe, Netsanet ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Alkaline phosphatase; Freeze concentration; Frozen systems; Glass transition; Melt dilution; WLF

Indexed keywords

4 NITROPHENYL PHOSPHATE; ALKALINE PHOSPHATASE; CARBOXYMETHYLCELLULOSE; ICE; LACTOSE; MALTODEXTRIN; SODIUM DERIVATIVE; SUCROSE;

ARTICLE; CHEMICAL REACTION KINETICS; CONTROL SYSTEM; CONTROLLED STUDY; DILUTION; EMPIRICISM; ENZYME DEGRADATION; ENZYME KINETICS; ENZYME MECHANISM; FOOD BIOTECHNOLOGY; FOOD FREEZING; GLASS TRANSITION TEMPERATURE; HYDROLYSIS KINETICS; MELTING POINT; PHYSICAL CHEMISTRY; PROCESS MODEL; STATISTICAL ANALYSIS;

EID: 4544342715     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.05.004     Document Type: Article

References (41)

1. Atkins P.W. Physical chemistry 1995 934-938 Oxford Univ. Press Oxford
2. Bailey R.T. North A.M. Pethrick B. Molecular motion in high polymers 1981 374-393 Clarendon Press Oxford, UK
3. Blond G. Simatos D. Cattè M. Gilles-Dussap C. Gros J.B. Modeling of the water-sucrose state diagram below 0 °C Carbohydr. Res. 298 1997 139-145
4. Brown W. Jhonson R.M. Diffusion in polyacrylamide gels Polymer 22 1980 185-189
5. Champion D. Blond G. Le Meste M. Simatos D. Reaction rate modeling in cryoconcentrated solutions: Alkaline phosphatase catalysed DNPP hydrolysis J. Agric. Food Chem. 48 2000 4942-4947
6. Champion D. Blond G. Simatos D. Reaction rates at subzero-temperatures in frozen sucrose solutions: A diffusion controlled reaction Cryo-Lett. 18 1997 251-260
7. Champion D. Hervet H. Blond G. Le Meste M. Simatos D. Translational diffusion in sucrose solutions in the vicinity of their glass transition temperature J. Phys. Chem. B 101 1997 10674-10679
8. Federation Internationale de laiterie (FIL)-International Dairy Federation., 1987. Laits et Laits Secs, Babeurre et poudre de Babeurre, Serum et poudre de Serum: Detection de L'Activité Phosphatasique, 82A.
9. Fennema O. Activity of enzymes in partially aqueous systems In: Duckworth R.B. (Ed.) Water relations of foods 1975 397-413 Academic Press London
10. Fennema O. Reaction kinetics in partially aqueous systems In: Duckworth R.B. (Ed.) Water relations of foods 1975 539-555 Academic Press London
11. Ferry J.D. Viscoelastic properties of polymers 1970 Wiley New York
12. Franks F. Complex aqueous systems at subzero temperatures In: Simatos D. Multon J.L. (Eds.) Properties of water in foods 1985 497-509 Martinus Nijhof Publishers Dordrecht, Netherlands
13. Weast R.C. Astle M.J. (Eds.) Handbook of chemistry and physics 1982 CRC Press Boca Raton
14. Hendrickx M. Abeele C.V. Engels C. Tobback P. Diffusion of glucose in carrageenan gels J. Food Sci. 51 6 1986 1544-1546
15. Hultin E. The influence of temperature on the rate of enzymic processes Acta Chim. Scand. 9 1955 1700-1710
16. Kavanau J.L. Enzyme kinetics and the rate of biological processes J. Gen. Physiol. 34 1950 193-209
17. Kerr W.L. Lim M.H. Reid D.S. Chen H. Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions J. Sci. Food Agric. 61 1993 51-56
18. Kerr W.L. Reid D.S. Temperature dependence of the viscosity of sugar and maltodextrin solutions in coexistence with ice Lebensm.-Wiss. Technol. 27 1994 225-231
19. Kistiakowky G.B. Lumry R. Anomalous temperature effects in the hydrolysis of urea by urease J. Am. Chem. Soc. 71 1949 2006-2013
20. g′ of polymers in frozen model systems In: Levine H. Slade L. (Eds.) Water relationships in food 1991 103-122 Plenum New York
21. Lund D.B. Fennema O. Powrie W.D. Enzymic and acid hydrolysis of sucrose as influenced by freezing J. Food Sci. 34 1969 378-382
22. Maier V.P. Tappel A.L. Volman D.H. Reversible inactivation of enzymes at low temperatures. Studies of temperature dependence of phosphatase- and peroxidase-catalyzed reactions J. Am. Chem. Soc. 77 1954 1278-1280
23. Manzocco L. Nicoli M.C. Anese M. Pitotti A. Maltini E. Polyphenoloxidase activity in partially frozen systems with different physical properties Food Res. Int. 31 5 1999 363-370
24. McWeeny D.J. Reactions in food systems: negative temperature coefficients and other abnormal temperature effects J. Food Technol. 3 1968 15-30
25. Mullenax D.C. Lopez A. Swine pancreatic lipase activity at low temperatures J. Food Sci. 40 1975 310-313
26. Parker R. Ring S.G. A theoretical analysis of diffusion-controlled reactions in frozen solutions Cryo-Lett. 16 1995 197-208
27. Peleg M. Engel R. Gonzalez-Martinez C. Corradini M.G. Non-Arrhenius and non-WLF kinetics in food systems J. Sci. Food Agric. 82 2002 1346-1355
28. Phillies G.D.J. The hydrodynamic scaling model for polymer self-diffusion J. Phys. Chem. 93 1989 5029-5039
29. Pincock R.E. Kiovsky T.E. Kinetics of reactions in frozen systems J. Chem. Educ. 43 7 1966 358-360
30. Shalaeve E.Y. Franks F. Structural glass transitions and thermophysical processes in amorphous carbohydrates and their supersaturated solutions J. Chem. Soc. Faraday Trans. 91 10 1995 1511-1517
31. Simatos D. Blond G. DSC studies and stability of frozen foods In: Levine H. Slade L. (Eds.) Water relationships in foods 1991 139-155 Plenum New York
32. Simatos D. Blond G. Le Meste M. Relation between glass transition and stability of a frozen product Cryo-Lett. 10 1989 77-84
33. Simpoulos T.T. Jencks W.P. Alkaline phosphatase is an almost perfect enzyme Biochemistry 33 1994 10375-10380
34. Sizer I.W. Effects of temperature on enzyme kinetics Adv. Enzymol. 3 1943 35-62
35. Sizer I.W. Josephson E.S. Kinetics as a function of temperature of lipase, trypsin and invertase activity from -70 °C to 50 °C (-94 to 122 °F) Food Res. 7 1942 201-209
36. Slade A.L. Cremers A.E. Thomas H.C. The obstruction effect in the self diffusion coefficients of sodium and cesium in agar gels J. Phys. Chem. 70 1966 2840-2844
37. Slade L. Levine H. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety Crit. Rev. Food Sci. Nutr. 30 2,3 1991
38. Tappel A.L. Effects of low temperature and freezing of enzymes and enzyme systems In: Meryman H.T. (Ed.) Cryobiologyx 1966 163-177 Academic Press New York
39. Terefe N.S. Hendrickx M. Kinetics of the pectin methylesterase (PME) catalyzed de-esterification of pectin in frozen model systems Biotechnology Progress 18 2 2002 221-228
40. Terefe N.S. Mokewena K.K. Van Loey A. Hendrickx M. The kinetics of the alkaline phosphatase catalysed hydrolysis of disodium p-nitrophenyle in frozen model systems Biotechnol. Prog. 18 2002 1249-1256
41. Williams M.L. Landel R.F. Ferry J.D. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids J. Am. Chem. Soc. 77 1955 3701-3707