Kinetics in microemulsion V. Glucose oxidase catalyzed oxidation of beta-D-glucose in aqueous, micellar and water-in-oil microemulsion media

The oxidation of beta-D-glucose by the enzyme glucose oxidase was studied in aqueous medium, in solutions of surfactants AOT (2-ethylhexylsulfosuccinate, sodium salt) TX-100 (polyethylene glycol p-tert octyl phenyl ether) and in w/o microemulsion medium (water/AOT/decane) at different water/AOT mole ratio (omega), pH, temperature and in presence of additives. The time-dependent activities of the enzyme in aqueous and microemulsion media were determined. The catalytic process was retarded in the presence of TX-100 and AOT. In microemulsion medium, kcat values exhibited a deformed W-shaped profile with omega. At pH 7, a maximum value of kcat was observed at omega = 10.6. The kcat values were found to be higher in microemulsion medium than in aqueous medium at both pH's 7 and 8. Activation parameters for the kinetic process were evaluated together with the thermodynamics of the enzyme-substrate Michaelis complex. The deltaG* was lower, whereas deltaH* and deltaS* were higher in microemulsion than in water. The Michaelis constant, KM was also lower in microemulsion. The inhibition effects of the additives, NaNO3 and NaC were studied in both aqueous and microemulsion media by examining their influences on catalytic constant, kcat and Michaelis constant KM. In microemulsion, both the additives NaNO3 and NaC produced non-competitive inhibition.