New parameters controlling the effect of temperature on enzyme activity
New parameters controlling the effect of temperature on enzyme activity
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DOI：
10.1042/bst0351543
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发表时间：
2007-12-01
影响因子：
3.9
通讯作者：
Peterson, M. E.
中科院分区：
文献类型：
--
作者：
Daniel, R. M.;Danson, M. J.;Peterson, M. E.
由于对酶的热行为进行了仔细的测量，一种新的模型，即平衡模型，已经被开发出来，以更充分地解释温度对酶的影响。该模型描述了温度对酶活性的影响，即快速可逆的活性-失活（但不变性）转变，揭示了除高温下不可逆的热失活外，酶活性损失的另一种可逆机制。两个新的热参数，T（eq）和δ H(eq)，描述了活性-非活性转变，并能够完整地描述温度对酶活性的影响。本文描述了该模型及其与实验数据的拟合，确定平衡模型参数的方法，以及该模型对酶的环境适应和进化以及生物技术的影响。
Arising from careful measurements of the thermal behaviour of enzymes, a new model, the Equilibrium model, has been developed to explain more fully the effects of temperature on enzymes. The model describes the effect of temperature on enzyme activity in terms of a rapidly reversible active-inactive (but not denatured) transition, revealing an additional and reversible mechanism for enzyme activity loss in addition to irreversible thermal inactivation at high temperatures. Two new thermal parameters, T(eq) and Delta H(eq), describe the active-inactive transition, and enable a complete description of the effect of temperature on enzyme activity. We describe here the Model and its fit to experimental data, methods for the determination of the Equilibrium model parameters, and the implications of the Model for the environmental adaptation and evolution of enzymes, and for biotechnology.