The effect of various pH, ionic strength and temperature on papain hydrolysis of salivary film
Yao, Jiang-Wu, Xiao, Yin, & Lin, Feng (2012) The effect of various pH, ionic strength and temperature on papain hydrolysis of salivary film. European Journal of Oral Sciences, 120(2), pp. 140-146.
Stimulated human whole saliva (WS) was used to study the dynamics of papain hydrolysis at defined pH, ionic strength and temperature with the view of reducing an acquired pellicle. A quartz crystal microbalance with dissipation (QCM-D) was used to monitor the changes in frequency due to enzyme hydrolysis of WS films and the hydrolytic parameters were calculated using an empirical model. The morphological and conformational changes of the salivary films before and after enzymatic hydrolysis were characterized by atomic force microscopy (AFM) imaging and grazing angle infrared spectroscopy (GA-FTIR) spectra, respectively. The characteristics of papain hydrolysis of WS films were pH-, ionic strength- and temperature-dependent. The WS films were partially removed by the action of enzyme, resulting thinner and smoother surfaces. The IR data suggested that hydrolysis-induced deformation did not occur onto the remnants salivary films. The processes of papain hydrolysis of WS films can be controlled by properly regulating pH, ionic strength and temperature.
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|Item Type:||Journal Article|
|Keywords:||saliva, film, papain, hydrolysis|
|Subjects:||Australian and New Zealand Standard Research Classification > BIOLOGICAL SCIENCES (060000) > BIOCHEMISTRY AND CELL BIOLOGY (060100)|
Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > CLINICAL SCIENCES (110300)
Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > DENTISTRY (110500)
|Divisions:||Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering|
Current > Institutes > Institute of Health and Biomedical Innovation
Past > Schools > School of Engineering Systems
|Copyright Owner:||Copyright 2012 Wiley-Blackwell Publishing|
|Copyright Statement:||The definitive version is available at www3.interscience.wiley.com|
|Deposited On:||14 Dec 2011 10:07|
|Last Modified:||20 Mar 2012 20:47|
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