PEROXIDASE STABILITY AND REACTIVATION AFTER HEAT-TREATMENT AND MANOTHERMOSONICATION

The effect of several factors on the resistance of horseradish peroxidase (POX) to heat and manothermosonication (MTS), the simultaneous application of heat and ultrasonic waves under pressure, has been studied. Reactivation after heat or MTS followed very similar patterns. Both heat and MTS inactivation of POX had a similar pH dependence. Addition of sucrose or glycerol to the treatment buffer resulted in more inactivation of POX by heat. MTS reversed these effects, especially after addition of glycerol. Addition of KCl had a slightly protective effect against both heat and MTS treatments whereas addition of glucose increased the inactivation of POX by heat and MTS. Higher concentrations of POX were less sensitive to MTS. Both heat and MTS inactivation of POX appeared to result from a common mechanism.