Protection of the Proteolytic Activity of Crude Papain
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PROTECTION OF THE PROTEOLYTIC ACTIVITY OF CRUDE PAPAIN AND CHEMICAL MODIFICATION OF PAPAIN BY TETRATHIONATE by Guillermo Eleazar Arteaga Mac Kinney Biochemical Engineer Manager in Food Processing, The Institute of Technology and Higher Studies of Monterrey, Mexico, 1984 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (The Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA JULY 1988 ©Guillermo E. Arteaga Mac Kinney , 1988 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of f-poci ^ciewcg The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 ABSTRACT In the first chapter, sodium tetrathionate (TT), a sulfhydryl blocking agent, is assessed for its ability to protect the proteolytic activity (PA) of papaya latex during air, sun or vacuum drying, and of crude papain during storage. X3 By means of Taguchi's L2? (3 ) fractional factorial design, it was found that the addition of 1% TT significantly increased the retention of PA of papaya latex when it was air dried at a temperature of 55°C. This protection of PA was found to be 23% higher than the one given by the addition of 1% sodium metabisulfite, the compound commonly used in the commercial processing of papaya latex. When drying was carried out either under 27 inches vacuum at 50°C or in the sun, the protective effect of TT on the PA was not significantly different from that of metabisulfite. The PA of crude papain during storage at room temperature was also protected by TT. A loss of 20% of the original PA occurred over a period of 13 wk when crude papain contained 1% TT, compared to a loss of 45% when the crude enzyme preparation contained 1% metabisulfite. In the same chapter five different oxidants for synthesis of TT from thiosulfate are compared, namely: iodine, hydrogen peroxide, ferric chloride, cupric sulfate and sodium vanadate. The results indicated that hydrogen peroxide or sodium vanadate were not only effective in the oxidation but also much less expensive than iodine, which is the most popular oxidant for the synthesis of TT. The results obtained in this chapter warrant the use of TT in the commercial production of commercial papain to prevent the destruction of the enzymes during harvesting, storage, transportation and processing. In the second chapter, chemical modification of pure papain by TT is discussed. Optimization techniques were applied for improving the precision of two methods used in this study: circular dichroism (CD) and proteolytic activity determination. Simplex optimization significantly improved repeatability and signal to noise ratio of the CD scan of papain. A new optimization approach, which was a combination of a central composite rotatable design and simplex optimization, was successfully applied to achieve maximum precision for the proteolytic activity assay of papain using casein as a substrate. This approach may also be applied to other analytical methods to improve the reliability of the experimental data. Influential factors in the inactivation of PA of papain by using TT and reactivation of the inactivated papain by cysteine were carried out using two Taguchi's Lie (21S) fractional factorial designs. The results indicated that when inactivation was carried out at pH 6.8, with a reaction time of 5 min at 22<>C, and a molar ratio of TT to papain of 10, the inactivation reaction was highly reversible upon addition of 20 mM cysteine. -iii- Although some interactions of the factors were significant, 70% reactivation was achieved in most cases. Analysis of UV absorbance, near-UV and far-UV CD spectra indicated that there were no major changes in the spectra in papain upon the chemical modification of the enzyme with TT. Secondary structure computed from far-UV CD spectra also demonstrated no significant changes upon this modification. Sulfhydryl data and pH-fluorescence profiles of the modified papain support the hypothesis that reversible blocking by TT results from binding with the single reactive cysteine residue present in papain. Quenching of the intrinsic fluorescence of papain when the modification was carried out using high molar ratios of TT to papain was suggestive of modification of tryptophan residues in the enzyme during the oxidation reaction with TT. Precipitation or insolubilization of pure papain, and of the proteins of papaya latex and commercial papain was observed upon the chemical modification with TT under certain conditions. Addition of fl-mercaptoethanol and TT at levels of 100 mM and 50 mM, respectively, precipitated 90% of pure papain. Solubility studies together with electrophoretic analysis of the precipitated papain suggested formation of insoluble aggregates due to the insoluble aggregation as a result of inter-molecular disulfide bonds formation. TT was found to be a competitive inhibitor of both reversible and irreversible inhibition of the enzyme action, when -iv- carbobenzoxyglycine p-nitrophenyl ester was used as a substrate. The second order inactivation constant in the absence of substrate was computed to be 16,919 M^sec"1, indicating that the reaction had a high rate. -v- TABLE OP CONTENTS Page ABSTRACT ii TABLE OF CONTENTS vi LIST OF TABLES xii LIST OF FIGURES XV LIST OF APPENDICES xxi ACKNOWLEDGEMENTS XXi i GENERAL INTRODUCTION 1 CHAPTER 1. Protection of the proteolytic activity of papaya latex and crude papain by tetrathionate LITERATURE REVIEW 4 A. Definitions 4 B. Production of papaya latex 5 1. Agronomic factors 5 2. Papaya latex harvesting 6 3. Yields of papaya latex 7 C. Production of crude papain and commercial papain 8 1. Drying 8 2. Refining 10 3. Grades and prices of crude and commercial papain 11 D. Losses of proteolytic activity of papaya latex due to drying and during storage of crude and commercial papain 13 E. Process to improve the stability of crude and commercial papain 15 1. Improvement of tapping and collecting procedures 16 2. The Boudart process 16 3. Addition of reducing agents 17 F. Sodium tetrathionate as a stabilizing agent of sulfhydryl proteases 18 1. Mechanism of reaction 18 2. Reversible inactivation 19 G. Chemical properties of tetrathionate 21 1. Some properties of tetrathionate 22 2. Structure of tetrathionate... 23 3. Uses 23 4. Toxicity 25 -vi- Page H. Preparation of tetrathionate 27 1. Iodine oxidation 29 2. Oxidation with other compounds 31 (a) Oxidation with hydrogen peroxide 31 (b) Oxidation with metal salts 32 (c) Oxidation with vanadate 32 3. Other methods of synthesis of tetrathionate 33 MATERIALS AND METHODS 35 A. Materials 35 B. Rehydration of crude papain 35 C. Drying characteristics of papaya latex 36 D. Determination of influential factors on the losses of proteolytic activity due to drying of papaya latex..36 E. Effect of different types of drying and additives on the losses of proteolytic activity of papaya latex..40 P. Losses of the proteolytic activity of crude papain during storage 41 G. Proteolytic activity assay 41 H. Preparation of sodium tetrathionate 43 1. Iodine oxidation 43 2. Hydrogen peroxide oxidation 43 3. Ferric oxidation 44 4. Cupric oxidation 45 5. Vanadate oxidation 46 I. Determination of purity and yield 46 1. Iodate-iodine titration 46 2. Alkaline cyanolysis 49 3. Melting point determination 50 4. Calculation of purity and yield 50 J. Cost evaluation 51 K. Inactivation/activation efficiency of the synthesized tetrathionates 51 RESULTS AND DISCUSSION 53 A. Drying Rates of papaya latex 53 B. Determination of influential factors on the losses of proteolytic activity due to drying of papaya latex 57 C. Effect of different types of drying and additives on the loss of proteolytic activity of papaya latex 62 D. Effect of additives on loss of the proteolytic activity of crude papain during storage 64 E. Comparison of the different methods to synthesize tetrathionate 66 -vii- Page F. Cost evaluation of the different methods of tetrathionate synthesis 68 G. Melting point determination 74 H. Inactivation/activation efficiency of the synthesized tetrathionates 96 CONCLUSION 98 CHAPTER 2. Chemical modification of papain by tetrathionate LITERATURE REVIEW 100 A. Chemical modification of proteins 100 B. Chemical modification of food related proteins 102 C. Modification of sulfhydryl groups in proteins 103 1, Oxidation 104 (a) Modification by aromatic disulfides 106 (b) Modification by tetrathionate 107 I. Tetrathionate as a stabilizing agent for sulfhydryl proteases 108 II. Tetrathionate as a blocking agent of cysteine residues 108 III. Tetrathionate as a chemical modification agent of cysteine residues 109 (c) Modification by iodobenzoates and mercurials....112 2. Alkylation 113 D. Papain 114 1. Definition and isolation 114 2. Physicochemical properties and structure 115 3. Stability 118 4. Activity 119 E. Chemical modification of papain 119 1. Modification of Cys-25 120 2. Modification of other residues 121 F. Enzyme kinetics 125 1. Reactions rates 125 (a) Zero order reactions 125 (b) First order reactions 126 (c) Second order reactions 126 I. Type I 127 II. Type II 127 III. Type III 127 2. States of an enzymatic reaction 128 (a) The pre-steady state 128 (b) The steady state 130 (c) The nonlinear state 130 -viii- Page 3. Measurement of velocity of enzyme catalyzed reactions 130 (a) Effect of substrate concentration on the initial velocity 131 (b) Determination of Km and Vmax 133 G.