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Article

Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels

1
Biophysical Department, Institute of Fundamental Biology and Biotechnology, Siberian Federal University, 660041 Krasnoyarsk, Russia
2
Institute of Biophysics, Siberian Branch of the Russian Academy of Sciences, 660036 Krasnoyarsk, Russia
*
Author to whom correspondence should be addressed.
Academic Editors: Baiyu Zhang and Bo Liu
Catalysts 2021, 11(4), 492; https://doi.org/10.3390/catal11040492
Received: 27 February 2021 / Revised: 1 April 2021 / Accepted: 10 April 2021 / Published: 13 April 2021
(This article belongs to the Special Issue Biocatalysts and Their Environmental Applications)
The present study demonstrates a simple approach to enhancing thermal stability of butyrylcholinesterase (BChE) by using natural polymers. Analysis of thermal inactivation of the tetrameric BChE in starch and gelatin gels at 50–64 °C showed that thermal inactivation followed second-order kinetics and involved two alternating processes of BChE inactivation, which occurred at different rates (fast and slow processes). The activation enthalpy ΔH# and the activation entropy ΔS# for BChE in starch and gelatin gels were evaluated. The values of ΔH# for the fast and the slow thermal inactivation of BChE in starch gel were 61 ± 3, and 22 ± 2 kcal/mol, respectively, and the values of ΔS# were 136 ± 12 and −2.03 ± 0.05 cal∙K−1∙mol−1, respectively. Likewise, the values of ΔH# for BChE in gelatin gel were 58 ± 6 and 109 ± 11 kcal/mol, and the values of ΔS# were 149 ± 16 and 262 ± 21 cal∙K−1∙mol−1, respectively. The values of the activation parameters obtained in this study suggest that starch gel produced a stronger stabilizing effect on BChE exposed to elevated temperatures over long periods compared with gelatin gel. View Full-Text
Keywords: butyrylcholinesterase; thermal inactivation; enzyme stability; kinetics; starch; gelatin butyrylcholinesterase; thermal inactivation; enzyme stability; kinetics; starch; gelatin
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MDPI and ACS Style

Lonshakova-Mukina, V.I.; Esimbekova, E.N.; Kratasyuk, V.A. Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels. Catalysts 2021, 11, 492. https://doi.org/10.3390/catal11040492

AMA Style

Lonshakova-Mukina VI, Esimbekova EN, Kratasyuk VA. Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels. Catalysts. 2021; 11(4):492. https://doi.org/10.3390/catal11040492

Chicago/Turabian Style

Lonshakova-Mukina, Victoria I., Elena N. Esimbekova, and Valentina A. Kratasyuk. 2021. "Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels" Catalysts 11, no. 4: 492. https://doi.org/10.3390/catal11040492

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