Ultrasonic studies on aqueous monosaccharides with enzyme amylase
Introduction
In recent years, the measurements of ultrasonic velocity have been adequately employed in understanding the nature of molecular systems and physico-chemical behavior in the liquid mixtures [1], [2], [3]. Ultrasonic velocity of a liquid is related to binding forces between the atoms or the molecules. Such data have been adequately employed in understanding the nature of molecular interaction from the knowledge of variation of thermodynamic parameters and their excess values with composition that gives an insight into the molecular process [4], [5], [6].
A survey of literature reveals that the studies for the binary mixtures of carbohydrates (monosaccharides) in aqueous medium and enzyme amylase in water have been done spectroscopically [7], [8] but no attempt has been made to study the various ultrasonic and thermodynamic properties for such binary mixture and their interaction with enzyme amylase, which is an important enzyme used in the digestion process of starch and many other polysaccharides. These liquid mixtures are of interest to biotechnologists and biochemists who want to know about the type/strength/magnitude of possible interaction of each monosaccharide (Fig. 1) molecule in the aqueous amylase (Fig. 2) mixture.
Section snippets
Sample preparation
All the solutions have been prepared in by using AR grade chemicals which are further purified by standard methods [7]. Double distilled conductivity water was used throughout the work. Mixtures of monosaccharides such as glucose, fructose, galactose of various concentrations in molarity, from 0.06 m to 0.10 m, in the steps of 0.01 m and a stock solution of 6% amylase are prepared by weight [7% shown precipitation]. The mixtures of amylase with glucose, fructose and galactose were made in three
Experimental
Ultrasonic velocity (U), viscosity (η) and density (ρ) of binary and ternary mixtures were measured by using M-82 multifrequency ultrasonic interferometer operating at 2 MHz, Oswald's viscometer and pyckno-meter at 298.15 ± 0.1 K with an accuracy of ± 0.1 ms− 1, ± 0.001 mNsm− 2 and ± 0.1 kgm− 3. The present work reports evaluation of some acoustical parameters in three monosaccharides (glucose, fructose, galactose) mixtures and in ternary system with enzyme amylase at 298.15 K. Using these parameters, some
Results and discussion
From the experimental data of density, sound velocity and viscosity, various acoustical parameters such as adiabatic compressibility (β), free length (Lf), free volume (Vf), and internal pressure (πi), acoustical impedance (Z), relative association (Ra), Rao's constant (R), Wada's constant (W) and some excess parameters like excess adiabatic compressibility (βE), excess free length (LfE), excess free volume (VfE), excess internal pressure (πiE), excess acoustical impedance (ZE) and Gibb's free
Conclusions
The authors carried out the biocatalytic studies on three monosaccharides (glucose, fructose, galactose) with enzyme amylase at 298.15 K, with ultrasonic velocity, density and viscosity. Further, the computed derived parameters, ideal/non-ideal behavior by excess parameters and Gibb's free energy of activation. From that, the following conclusions were arrived from the detailed discussions:
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The inclusion of amylase specifically gives solute-solute interaction at higher molarities and
Compliance with ethical standards
Funding: this study was funded by X (grant number X). (optional - could be left out in case no funding was received).
Res: There is no funding from agency, this is an own work of authors.
Conflict of interest
Author1 declares that he/she has no conflict of interest.
Dr. S. Nithiyanantham,
Author2 declares that he/she has no conflict of interest.
Dr. L. Palaniappan,
*Note: Here, there is no animal sample is used, Its, purely plant samples (powder) purchased from S.D. fine chemcals, Mumbai, India.
Acknowledgement
The authors gratefully acknowledged Dr. K. Ganesan, Prof & Head,[Retd], Department of Physics, T.B.M.L. College, Porayar, Tamilnadu, India. For inspired in this work.
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