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Determination of enzymatic reaction enthalpy by simultaneous calorimetry and spectrophotometry

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Abstract

A synchronized calorimetric and spectrophotometric method for measuring enzymatic reaction enthalpy was described. The spectrophotometric method was used to determine the amounts of reactant or product changes during the reaction, and calorimetry was used to determine the thermal changes associated with the reaction. Both methods used a same reaction system to simultaneously measure the progress of reaction. By the synchronized calorimetric–spectrophotometric determination, enthalpy values were obtained as 92.17 ± 3.06 kJ mol−1 by the initial velocity calculation method and 100.9 ± 1.81 kJ mol−1 by the steady-state calculation method for a catalase-catalyzed hydrogen peroxide reaction at 298.15 K and pH 7.0. When comparing with the theoretical values, the results showed that the synchronized method with the steady-state method was in alignment and demonstrated greater stability.

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Acknowledgements

This study was supported by the National Natural Science Foundation of China (No. 31101283 and No. 31201421), National High Technology Research and Development Program of China (863 Program) (No. 2013AA102207), and Science and Technology Commission of Shanghai Municipality (No. 10391901500).

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Authors and Affiliations

  1. Institute of Food Quality and Safety, University of Shanghai for Science and Technology, Shanghai, 200093, People’s Republic of China

    Cheng-nan Zhang, Min Yuan, Yan Wei, Fei Xu, Jin-song Yu & Hui Cao

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  1. Cheng-nan Zhang
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  2. Min Yuan
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  3. Yan Wei
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  4. Fei Xu
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  5. Jin-song Yu
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Correspondence to Fei Xu.

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Zhang, Cn., Yuan, M., Wei, Y. et al. Determination of enzymatic reaction enthalpy by simultaneous calorimetry and spectrophotometry. J Therm Anal Calorim 120, 283–288 (2015). https://doi.org/10.1007/s10973-014-3819-y

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  • DOI: https://doi.org/10.1007/s10973-014-3819-y

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