Study of thermal stability of beta-glucosidase from the land crab digestive juice (Cardisoma armatum): kinetic and thermodynamic analysis

The thermal stability of beta-glucosidase from the land crab digestive juice (Cardisoma armatum) was investigated by studying the effect of heat treatment over a range of 60 to 75 °C. Thermal inactivation of this enzyme, evaluated by loss in activity, was apparently followed by first-order kinetics with k-values comprised between 0.0049 to 0.0391 min-1. D and k-values decreased and increased, respectively, with increasing temperature, indicating faster inactivation of beta-glucosidase at higher temperatures. Ea and Z-values were estimated to 172.98 kJ mol-1 and 12.80 °C respectively. Thermodynamic parameters were also calculated. All the results suggest that enzyme was relatively resistant to long heat treatments up to 60 °C.