Biochemically controlled thermal phase transition of gels
Biochemically controlled thermal phase transition of gels
复制标题
凝胶的生化控制热相变
DOI：
10.1021/ma00007a024
复制
发表时间：
1991
期刊：
影响因子：
5.5
通讯作者：
Toyoichi Tanaka
中科院分区：
文献类型：
--
作者：
E. Kokufuta;Toyoichi Tanaka
设计并合成了一种凝胶，当酶反应发生时，该凝胶在特定温度下经历不连续的溶胀-收缩相变。该凝胶由一个网络的聚（N-异丙基丙烯酰胺），其中肝酯酶是固定的。该酶将丁酸乙酯水解成乙醇和丁酸。底物-产物组成的变化触发相变。对这一现象进行了理论分析
A gel is designed and synthesized that undergoes a discontinuous swelling-shrinking phase transition at a specific temperature when enzyme reaction takes place. The gel consists of a network of poly(N-isopropylacrylamide) in which liver esterase is immobilized. The enzyme hydrolyzes ethyl butyrate into ethanol and butyric acid. A change in substrate-product composition triggers the phase transition. A theoretical analysis of the phenomena is given