Journal of Animal and Plant Sciences
J. Anim. Plant Sci. [ISSN 2071 - 7024]
Volume 21(1): 3233 - 3240. Published March, 2014.

Study of thermal stability of purple acid phosphatase from breadfruit (Artocarpus communis) seeds: kinetic and thermodynamic analysis.

Mankambou J. GNANWA, Hubert K. KONAN٭, Sophie N. GNANGUI, Parfait N.E.J KOUADIO and Lucien P. KOUAMÉ
Laboratoire de Biochimie et Technologie des Aliments de l’Université Nangui Abrogoua (Abidjan, Côte d’Ivoire), 22 BP 1297 Abidjan 22, Côte d’Ivoire.
٭Corresponding author E-mail: h_k_konan@yahoo.fr , Tel: (225) 09 94 14 24

Keyword: breadfruit; Artocarpus communis; purple acid phosphatise; kinetic and thermodynamic parameters.

1 SUMMARY
The thermal stability of purple acid phosphatase from breadfruit (Artocarpus communis) seeds was investigated by studying the effect of heat treatment over a range of 55°C to 75 °C. Thermal inactivation of this enzyme, evaluated by loss in activity, was apparently followed by first-order kinetics with k-values comprised between 0.011–0.0447 min-1. D and k-values decreased and increased, respectively, with increasing temperature, indicating faster inactivation of purple acid phosphatase at higher temperatures. Ea and Z-values were estimated to 65.405 kJ mol-1 and 33.44°C respectively. Thermodynamic parameters were also calculated. All the results suggest that this purple acid phosphatase was relatively resistant to long heat treatments up to 60 °C.

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