TY - JOUR
T1 - Lysyl oxidase from jumbo squid (Dosidicus gigas) muscle
T2 - Purification and partial characterization
AU - Torres-Arreola, Wilfrido
AU - Ezquerra-Brauer, Josafat Marina
AU - Pacheco-Aguilar, Ramón
AU - Valenzuela-Soto, Elisa M.
AU - Rouzaud-Sandez, Ofelia
AU - Lugo-Sanchez, Maria E.
AU - Carvallo-Ruiz, Gisela
PY - 2012/5
Y1 - 2012/5
N2 - Lysyl oxidase (LOX; E.C.1.4.3.13) was purified from jumbo squid muscle (Dosidicus gigas) with 1900-fold and yield 1.9%, and characterized for the first time. The purification procedure consisted of fractionation with urea and a combination of size-exclusion and anion-exchange chromatography. The enzyme had a molecular weight of 32kDa, as estimated by SDS-PAGE. Using a specific LOX substrate (1,5-diaminopentane), its optimum activity was determined at pH 8.2 and 65°C. Activation energy (E a) of the enzyme was 69.94kJK -1mol -1. The enzyme was strongly inhibited by β-aminopropionitrile fumarate (BAPN), a specific LOX inhibitor. Moreover, purified LOX was able to work at different temperatures (20-90°C) at pH 8.2. Although further research is needed, the results from this work suggest that based on LOX activity, this enzyme may be of practical use in preventing textural changes in jumbo squid during storage or processing.
AB - Lysyl oxidase (LOX; E.C.1.4.3.13) was purified from jumbo squid muscle (Dosidicus gigas) with 1900-fold and yield 1.9%, and characterized for the first time. The purification procedure consisted of fractionation with urea and a combination of size-exclusion and anion-exchange chromatography. The enzyme had a molecular weight of 32kDa, as estimated by SDS-PAGE. Using a specific LOX substrate (1,5-diaminopentane), its optimum activity was determined at pH 8.2 and 65°C. Activation energy (E a) of the enzyme was 69.94kJK -1mol -1. The enzyme was strongly inhibited by β-aminopropionitrile fumarate (BAPN), a specific LOX inhibitor. Moreover, purified LOX was able to work at different temperatures (20-90°C) at pH 8.2. Although further research is needed, the results from this work suggest that based on LOX activity, this enzyme may be of practical use in preventing textural changes in jumbo squid during storage or processing.
KW - Characterization
KW - Collagen
KW - Jumbo squid
KW - Lysyl oxidase
KW - Purification
UR - http://www.scopus.com/inward/record.url?scp=84859733855&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2011.02926.x
DO - 10.1111/j.1365-2621.2011.02926.x
M3 - Artículo
SN - 0950-5423
VL - 47
SP - 947
EP - 953
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 5
ER -