Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study

Autores
Woitovich Valetti, Nadia; Boeris, Valeria; Picó, Guillermo Alfredo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study is to report the results of research work on the molecular mechanism of complex formation between chymotrypsin and a negatively charged natural strong polyelectrolyte, ι-carrageenan, using spectroscopy techniques. The carrageenan-chymotrypsin complex showed a maximal non-solubility at pH around 4.50 with a stoichiometric ratio between 8 and 33. g of chymotrypsin per g of carrageenan. These values were depended on the enzyme concentration, pH and ionic strength medium. The insoluble complex was redissolved by modifying the pH and by a NaCl concentration around 0.2. M in agreement with a coulombic mechanism of complex formation. The non-soluble complex formation showed biphasic kinetics. A fast step was carried out around 10. s and a coulombic mechanism takes place, and a slower step of around 120. s, where participate only Van der Waals forces. The enzymatic activity of chymotrypsin was maintained even in the presence of carrageenan (0.005%, w/v).
Fil: Woitovich Valetti, Nadia. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario; Argentina
Fil: Picó, Guillermo Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Materia
BTEE
CAR
CARRAGEENAN
CHY
CHYMOTRYPSIN
POLYELECTROLYTE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/197440
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/197440
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability studyWoitovich Valetti, NadiaBoeris, ValeriaPicó, Guillermo AlfredoBTEECARCARRAGEENANCHYCHYMOTRYPSINPOLYELECTROLYTEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study is to report the results of research work on the molecular mechanism of complex formation between chymotrypsin and a negatively charged natural strong polyelectrolyte, ι-carrageenan, using spectroscopy techniques. The carrageenan-chymotrypsin complex showed a maximal non-solubility at pH around 4.50 with a stoichiometric ratio between 8 and 33. g of chymotrypsin per g of carrageenan. These values were depended on the enzyme concentration, pH and ionic strength medium. The insoluble complex was redissolved by modifying the pH and by a NaCl concentration around 0.2. M in agreement with a coulombic mechanism of complex formation. The non-soluble complex formation showed biphasic kinetics. A fast step was carried out around 10. s and a coulombic mechanism takes place, and a slower step of around 120. s, where participate only Van der Waals forces. The enzymatic activity of chymotrypsin was maintained even in the presence of carrageenan (0.005%, w/v).Fil: Woitovich Valetti, Nadia. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario; ArgentinaFil: Picó, Guillermo Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaElsevier Science2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/197440Woitovich Valetti, Nadia; Boeris, Valeria; Picó, Guillermo Alfredo; Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study; Elsevier Science; International Journal of Biological Macromolecules; 52; 1; 10-2012; 45-510141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813012004114info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2012.10.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:36:03Zoai:ri.conicet.gov.ar:11336/197440instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:36:03.945CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
title Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
spellingShingle Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
Woitovich Valetti, Nadia
BTEE
CAR
CARRAGEENAN
CHY
CHYMOTRYPSIN
POLYELECTROLYTE
title_short Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
title_full Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
title_fullStr Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
title_full_unstemmed Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
title_sort Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study
dc.creator.none.fl_str_mv Woitovich Valetti, Nadia
Boeris, Valeria
Picó, Guillermo Alfredo
author Woitovich Valetti, Nadia
author_facet Woitovich Valetti, Nadia
Boeris, Valeria
Picó, Guillermo Alfredo
author_role author
author2 Boeris, Valeria
Picó, Guillermo Alfredo
author2_role author
author
dc.subject.none.fl_str_mv BTEE
CAR
CARRAGEENAN
CHY
CHYMOTRYPSIN
POLYELECTROLYTE
topic BTEE
CAR
CARRAGEENAN
CHY
CHYMOTRYPSIN
POLYELECTROLYTE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study is to report the results of research work on the molecular mechanism of complex formation between chymotrypsin and a negatively charged natural strong polyelectrolyte, ι-carrageenan, using spectroscopy techniques. The carrageenan-chymotrypsin complex showed a maximal non-solubility at pH around 4.50 with a stoichiometric ratio between 8 and 33. g of chymotrypsin per g of carrageenan. These values were depended on the enzyme concentration, pH and ionic strength medium. The insoluble complex was redissolved by modifying the pH and by a NaCl concentration around 0.2. M in agreement with a coulombic mechanism of complex formation. The non-soluble complex formation showed biphasic kinetics. A fast step was carried out around 10. s and a coulombic mechanism takes place, and a slower step of around 120. s, where participate only Van der Waals forces. The enzymatic activity of chymotrypsin was maintained even in the presence of carrageenan (0.005%, w/v).
Fil: Woitovich Valetti, Nadia. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario; Argentina
Fil: Picó, Guillermo Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
description The aim of this study is to report the results of research work on the molecular mechanism of complex formation between chymotrypsin and a negatively charged natural strong polyelectrolyte, ι-carrageenan, using spectroscopy techniques. The carrageenan-chymotrypsin complex showed a maximal non-solubility at pH around 4.50 with a stoichiometric ratio between 8 and 33. g of chymotrypsin per g of carrageenan. These values were depended on the enzyme concentration, pH and ionic strength medium. The insoluble complex was redissolved by modifying the pH and by a NaCl concentration around 0.2. M in agreement with a coulombic mechanism of complex formation. The non-soluble complex formation showed biphasic kinetics. A fast step was carried out around 10. s and a coulombic mechanism takes place, and a slower step of around 120. s, where participate only Van der Waals forces. The enzymatic activity of chymotrypsin was maintained even in the presence of carrageenan (0.005%, w/v).
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/197440
Woitovich Valetti, Nadia; Boeris, Valeria; Picó, Guillermo Alfredo; Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study; Elsevier Science; International Journal of Biological Macromolecules; 52; 1; 10-2012; 45-51
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/197440
identifier_str_mv Woitovich Valetti, Nadia; Boeris, Valeria; Picó, Guillermo Alfredo; Characterization of chymotrypsin-ι-carrageenan complex in aqueous solution: A solubility and thermodynamical stability study; Elsevier Science; International Journal of Biological Macromolecules; 52; 1; 10-2012; 45-51
0141-8130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0141813012004114
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2012.10.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.976206

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