Why are enzymes less active in organic solvents than in water?
Why are enzymes less active in organic solvents than in water?
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DOI：
10.1016/s0167-7799(97)01013-5
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发表时间：
1997-03-01
影响因子：
17.3
通讯作者：
Klibanov, AM
中科院分区：
文献类型：
--
作者：
Klibanov, AM
为了充分利用非水酶学提供的生物技术机会，必须处理和解决有机溶剂中酶活性与水中酶活性相比经常急剧降低的问题。最近的研究在阐明这种活动丧失现象的原因方面取得了很大进展。这些原因都不是不可克服的；通过系统地设计针对它们的策略，有机溶剂中的酶活性可以很容易地提高多个数量级，并最终达到类水水平。
In order to exploit fully the biotechnological opportunities afforded by nonaqueous enzymology, the issue of often drastically diminished enzymatic activity in organic solvents compared with that in water must be addressed and resolved. Recent studies have made great strides towards elucidating causes of this phenomenon of activity loss. None of these causes is insurmountable; by designing strategies that systematically target them, enzymatic activity in organic solvents can be readily enhanced by multiple orders of magnitude and ultimately brought to the aqueous-like level.