| 酪氨酸酶在有机介质中的酶活性 |
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| 引用本文： | 杨缜,D. A. ROBB. 酪氨酸酶在有机介质中的酶活性[J]. 生物化学与生物物理进展, 1995, 22(2): 137-141 |
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| 作者姓名： | 杨缜 D. A. ROBB |
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| 作者单位： | Center for Biotechnology and Bioengineering, University of Pittsburgh, 300 Technology Drive. Pittsburgh, PA 15219, USA;Department of Bioscience and Biotechnology, University of Strathclyde,Glasgow G4 ONR, UK |
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| 摘 要： | 研究了蘑菇酪氨酸酶在有机溶剂中催化邻苯二酚向邻苯醌的转化反应，结果表明酪氨酸酶在有机介质中能保持较高的活性，其活性主要受体系中的水活度控制.在适当控制酶分子上结合水的条件下，酶活性随温度升高而增大.无机盐的水合物可用于控制这种低水有机介质中的水活度.
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| 关 键 词： | 酶活性 有机介质 热力学水活度 酪氨酸酶 |
| 收稿时间： | 1994-03-01 |
| 修稿时间： | 1994-05-31 |
Tyrosinase Activity in Organic Media |
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| Yang Zhen and D. A. ROBB. Tyrosinase Activity in Organic Media[J]. Progress In Biochemistry and Biophysics, 1995, 22(2): 137-141 |
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| Authors: | Yang Zhen and D. A. ROBB |
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| Affiliation: | Center for Biotechnology and Bioengineering, University of Pittsburgh, 300 Technology Drive. Pittsburgh, PA 15219, USA;Department of Bioscience and Biotechnology, University of Strathclyde, U. K |
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| Abstract: | The activity of mushroom tyrosinase catalyzing the conversion of o-diphenols to o-quinones in organic solvents has been investigated with addition of different amounts of water and at various temperatures. The results have shown that tyrosinase possesses high activity in organic media,the enzyme activity is mainly controlled by the water activity in the reaction system,and it can increase with the increase of reaction temperature as long as the amount of water bound to the enzyme molecule is properly controlled. Salt hydrates are effective for such control in nearly non-aqueous conditions. |
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| Keywords: | enzyme activity organic media thermodynamic water activity tyrosinase |
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