title: Enhancing the thermal stability of inulin fructotransferase with high hydrostatic pressure.
abstract: The thermal stability of inulin fructotransferase (IFTase) subjected to high hydrostatic pressure (HHP) was studied. The value of inactivation rate of IFTase in the range of 70-80°C decreased under the pressure of 100 or 200 MPa, indicating that the thermostability of IFTase under high temperature was enhanced by HHP. Far-UV CD and fluorescence spectra showed that HHP impeded the unfolding of the conformation of IFTase under high temperature, reflecting the antagonistic effect between temperature and pressure on IFTase. The new intramolecular disulfide bonds in IFTase were formed under a combination of HHP and high temperature. These bonds might be related to the stabilization of IFTase at high temperature. All the above results suggested that HHP had the protective effect on IFTase against high temperature.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Yungao
authors.initials: Y
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Miao
authors.initials: M
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Xiangyin
authors.initials: X
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China. Electronic address: bjiang@jiangnan.edu.cn.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
authors.forename: Biao
authors.initials: B
authors.lastname: Feng
mesh_terms: D004789:Enzyme Activation; D004795:Enzyme Stability; D006602:Hexosyltransferases / Q000737:chemistry* / Q000378:metabolism; D006874:Hydrostatic Pressure; D007444:Inulin / Q000737:chemistry* / Q000378:metabolism; D008958:Models, Molecular; D011487:Protein Conformation; D013696:Temperature; D013816:Thermodynamics
chemical_list: D007444:Inulin; D006602:Hexosyltransferases
keywords: Conformation; High pressure protection; Inulin fructotransferase; Kinetics; Thermal inactivation