Thermal Inactivation of Butyrylcholinesterase in Starch and Gelatin Gels

The present study demonstrates a simple approach to enhancing thermal stability of butyrylcholinesterase (BChE) by using natural polymers. Analysis inactivation the tetrameric BChE in starch and gelatin gels at 50–64 °C showed that followed second-order kinetics involved two alternating processes inactivation, which occurred different rates (fast slow processes). activation enthalpy ?H# entropy ?S# for were evaluated. values fast gel 61 ± 3, 22 2 kcal/mol, respectively, 136 12 ?2.03 0.05 cal?K?1?mol?1, respectively. Likewise, 58 6 109 11 149 16 262 21 parameters obtained this suggest produced stronger stabilizing effect on exposed elevated temperatures over long periods compared with gel.