| 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 |
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| 引用本文： | 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]. 山东大学学报(理学版), 2007, 42(9): 16-18 |
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| 作者姓名： | 茹淼焱 王明刚 张洪林 |
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| 作者单位： | 山东大学,化学与化工学院,山东,济南,250100;曲阜师范大学,化学系,山东,曲阜,273165 |
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| 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.
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| 关 键 词： | 微量量热法 热动力学 淀粉酶催化反应 抑制 |
| 文章编号： | 1671-9352（2007）09-0016-03 |
| 修稿时间： | 2007-04-16 |
Influences of acidity and metal ions on enzymatic catalyzed reaction by microcalormetry |
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| RU Miao-yan,WANG Ming-gang,ZHANG Hong-lin. Influences of acidity and metal ions on enzymatic catalyzed reaction by microcalormetry[J]. Journal of Shandong University, 2007, 42(9): 16-18 |
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| Authors: | RU Miao-yan WANG Ming-gang ZHANG Hong-lin |
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| Affiliation: | 1. School of Chemistry and Chemical Engineering, Shandong University, Jinan 250100, Shandong, China; 2. School of Chemical Science, Qufu Teachers Normal University, Qufu 273165, Shandong, China |
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| 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. |
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| Keywords: | microcalorlmetry thermokinetics enzymatic catalyzed reaction induction |
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