LOW INTENSITY ULTRASONIC EFFECTS ON YEAST HEXOKINASE
LOW INTENSITY ULTRASONIC EFFECTS ON YEAST HEXOKINASE
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DOI：
10.1007/bf01211234
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发表时间：
1990-01-01
影响因子：
1.7
通讯作者：
DUNN, F
中科院分区：
文献类型：
--
作者：
BRAGINSKAYA, FI;ZAITZEVA, EA;DUNN, F
酵母己糖激酶活性的动力学暴露于1 MHz的治疗强度0.1-1.5 W/cm 2的超声波使用传统的物理化学方法和热灭活的方法进行了研究。通过两种独立的方法获得的动力学曲线和动力学参数的分析，提出了由超声波引起的特定扰动过程，即，单体单元之间的接触位点的机械破坏和随后的活性酶位点的声化学修饰。低强度超声也引起了不稳定的己糖激酶的分子结构所揭示的表观热不稳定性的超声处理的酶。
The kinetics of yeast hexokinase activity exposed to 1 MHz ultrasound of therapeutic intensities 0.1-1.5 W/cm2 was studied using traditional physico-chemical methods and by the thermoinactivation approach. Analysis of the kinetic curves and the kinetic parameters, obtained by two independent methods, suggested specific perturbation processes provoked by the ultrasonic waves, viz., the mechanical breakdown of the contact site between monomer units and the subsequent sonochemical modification of the active enzyme site. Low intensity ultrasound also caused the destabilization of the molecular structure of hexokinase as revealed by the apparent thermolability of the sonicated enzyme.