微量量热法研究酸度和金属离子对淀粉酶催化作用的影响

微量量热法研究酸度和金属离子对淀粉酶催化作用的影响

茹淼焱^1*, 王明刚¹, 张洪林²

1. 山东大学化学与化工学院，山东济南 250100； 2. 曲阜师范大学化学系，山东曲阜 273165

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2006-10-24 发布日期:2006-10-24
通讯作者: 茹淼焱

Influences of acidity and metal ions on enzymatic catalyzed reaction by microcalormetry

RU Miao-yan^1*, WANG Ming-gang¹, ZHANG Hong-lin²

1. School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, Shandong;2. School of Chemical Science, Qufu Teachers Normal University, Qufu 273165

Received:1900-01-01 Revised:1900-01-01 Online:2006-10-24 Published:2006-10-24
Contact: RU Miao-yan

摘要/Abstract

摘要： 利用热活性检测仪测定了在不同酸度和有抑制剂时淀粉在淀粉酶催化作用下的热功率-时间曲线.根椐酶催化反应动力学理论和对比进度法对实验结果进行处理，确定了酶催化反应的最适酸度，得到了有抑制剂(Li+,K+)时酶催化反应的表现米凯利斯常数（K′m）和最大速率（Vmax）. 定量比较了金属离子对酶催化反应的抑制效果.

关键词: 微量量热法, 热动力学, 抑制 , 淀粉酶催化反应

Abstract: The power-time curves of a starch enzymatic catalyzed reaction were determined by using a 2277 thermal activity monitor (Sweden). According to thermokinetic theory and the reduced extent method, the values of Km and Vmax and the optimum acidity (pH=5.27)were obtained. Apparent K′m and Vmax data were gained for inhibiting (Li+, K+). The relationship between K′m　 and concentration of metal ions was established and so was the rule of the inhibitory affect of metal ions on an enzymatic catalyzed reaction.

Key words: induction , enzymatic catalyzed reaction, thermokinetics, microcalorimetry

中图分类号:

O654

茹淼焱*, 王明刚,张洪林 . 微量量热法研究酸度和金属离子对淀粉酶催化作用的影响[J]. J4, 2007, 42(9): 16-18 .

RU Miao-yan*, WANG Ming-gang, ZHANG Hong-lin . Influences of acidity and metal ions on enzymatic catalyzed reaction by microcalormetry[J]. J4, 2007, 42(9): 16-18 .

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