Earticle

초록

영어

In this study, the inactivation of Coprinus cinereus peroxidase (CiP) during the oxidation of various phenolic compounds originating from lignin was investigated. The CiP was significantly inactivated during the oxidation of phenolic compounds, such as vaniline, p-coumaric acid, 2, 6-dimethoxy phenol, 4-hydroxybenzoic acid, 4-hydroxybenzaldehyde, p-cresol, m-cresol and phenol. Conversely, the CiP nearly maintained its initial activity for the oxidation of syringic acid, vanilic acid and ferulic acid. Hydrogen peroxide affected the CiP inactivation, while the polymerized reaction product hardly affected the CiP inactivation. The thermodynamic parameter(ΔΔG) and turnover capacity (ΔS/ΔE) were adapted to explain the CiP inactivation due to covalent bonding between the enzyme and phenolic compounds. In the cases of syringic acid, vanilic acid and ferulic acid, which maintained high residual CiP activities after reaction, the ΔΔG were more negative than the other values. This means that these compounds prefer to form a dimer rather than an enzyme-phenolics complex; hence, they might not cause CiP inactivation. The higher the turnover capacity of CiP the lower the ΔΔG° , indicating that some of the phenolic compounds require more CiP for their conversion due to the inactivation of CiP as a result of their formation of covalent bonding with CiP.

키워드

저자

• Han Sang KIM [ Dept. of Chemical Engineering, Kwangwoon University, Seoul, 139-701. ]
• Dae Haeng CHO [ Dept. of Chemical Engineering, Kwangwoon University, Seoul, 139-701. ]
• Yong Hwan KIM [ Dept. of Chemical Engineering, Kwangwoon University, Seoul, 139-701. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국생물공학회 학술대회

• 간기

  반년간

• 수록기간

  1985~2013

• 십진분류

  KDC 476 DDC 576