Effects of pressure and temperature on enzymatic reactions in supercritical fluids.
Effects of pressure and temperature on enzymatic reactions in supercritical fluids.
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DOI：
10.1016/j.biotechadv.2006.12.002
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发表时间：
2007-05
影响因子：
16
通讯作者：
K. Rezaei;F. Temelli;E. Jenab
中科院分区：
文献类型：
--
作者：
K. Rezaei;F. Temelli;E. Jenab
超临界流体(SCF)作为反应介质受到越来越多的关注，因为与传统溶剂相比，超临界流体具有更高的反应速率。超临界流体的物理性质易于操控，因此更容易控制反应条件，反应后更容易去除溶剂。本文综述了压力、温度和超临界流体性质对酶促反应的影响。讨论了超临界流体的相行为、反应速率和活化体积。在压力(10-40 Mpa)和温度(35-60℃)这两个典型的超临界区域内，压力的增加和/或温度的降低会导致酶的周转率降低，因为迁移到酶活性位置的底物的扩散系数会受到影响。
Supercritical fluids (SCFs) are receiving increasing attention as reaction media because they permit higher reaction rates compared with the conventional solvents. The ease of manipulating the physical properties of the SCFs enables easier control of the reaction conditions and easier solvent removal after the reaction. This review focuses on effects of pressure, temperature and the properties of the SCFs, on enzymatic reactions. Phase behavior, reaction rate and activation volume in SCFs are discussed. Within the ranges of pressure (10–40 MPa) and temperature (35–60 °C) that typically characterize the supercritical region, an increase in pressure and/or a decrease in temperature lead to a decrease in the enzyme turnover because the diffusion coefficients of the substrates migrating to the active sites of enzymes are affected.