Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics.
作者： Pujun Xie , Linlin Fan , Lixin Huang , Caihong Zhang
DOI: 10.1016/J.FOODCHEM.2020.127996
关键词:
摘要: Abstract Hydroxytyrosol oligomer prepared by bioenzyme shows stronger health-promoting properties than its monomer. However, the polymerization process carried out laccase, tyrosinase or horseradish peroxidase is still lacking in term of product characterization, kinetics and thermodynamics. To achieve these aspects, ATR-FT-IR, NMR, Michaelis-Menten equation isothermal titration calorimetry were explored. The results showed that identified polymers presented a C bond degree less six. Laccase greatest affinity to hydroxytyrosol via comparison Km Vm. All processes spontaneous exothermic behaviuors ranging from 30 50 °C, driven hydrogen bonds, van der Waals interactions hydrophobic interactions. Furthermore, circular dichroism spectroscopy was used reveal enzymatic structural changes during catalysis, which β-sheet levels for α-helix tyrosinase, random coil dramatically decreased.
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