Straw, biochar, and nanocarbon altered the enzymatic reaction kinetics and thermodynamic process of catalase in the black soil under continuous warming

ABSTRACT

Different C influences the kinetic and thermodynamic behavior of catalase (CAT) remains unknown. The study aimed to assess the impact of three different C [straw, biochar, nanocarbon] on kinetic and thermodynamic characteristic of CAT in 5 °C ~ 45 °C. These three C-sources increased Vmax, Vmax/Km, and decreased Km, ΔG, ΔH, ΔS at different temperatures. The addition of nanocarbon induced significant changes in the soil enzymatic characteristics, resulting in the highest soil CAT-activity. After continuous-heating, the addition of three C-sources to the soil increased and then decreased the CAT-activity and its kinetic parameters and their values peaked at 15 °C or 25 °C. On the other hand, the ΔG showed decreasing and then increasing trend and ΔS gradually increased. Q₁₀ decreased and correlations between CAT and kinetic thermodynamic parameters were observed with increasing-temperature in three C-treatments. There was a significant correlation between soil’s physicochemical properties and soil CAT-activity and their enzymatic reaction characteristics after straw and biochar-treatments. However, an insignificant correlation was observed between the soil indexes after the nanocarbon-treatment. Thus, different C-sources could increase the soil CAT-activity by promoting the enzymatic reaction process under continuous-warming. The continues-warming without any change in the temperature-adaptation of CAT, but its temperature-sensitivity decreased after C-source addition.

KEYWORDS:

• Carbon source
• catalase activity
• kinetic
• thermodynamic

Acknowledgments

Authors are thankful to Harbin Normal University “Bioeconomy” Special Program (2023) and Harbin Normal University Graduate Student Innovation Program (HSDSSCX2021-07) for financial support, are also thankful to the anonymous reviewers for their suggestions for improving the manuscript. Yuxin Guo and Jingyi Zhao are co-first authors of the paper.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Natural Science Foundation of Heilongjiang Province (LH2021C052) and the Harbin Normal University Graduate Student Innovation Project (HSDSSCX2021-07).