淀粉酶催化反应的最适温度的微量量热法

山东大学学报(工学版)

淀粉酶催化反应的最适温度的微量量热法

茹淼焱¹，王明刚¹，鲁成学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:2007-04-16 修回日期:1900-01-01 出版日期:2008-02-16 发布日期:2008-02-16
通讯作者: 茹淼焱

A microcalorimetric study of the optimum temperature of astarch enzymatic catalyzed reaction

RU Miao-yan¹， WANG Ming-gang¹， LU Cheng-xue¹， ZHANG Hong-lin²

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

Received:2007-04-16 Revised:1900-01-01 Online:2008-02-16 Published:2008-02-16
Contact: RU Miao-yan

摘要/Abstract

摘要： 用热活性检测仪测定了淀粉在低温淀粉酶催化作用下、不同温度时催化反应的热功率－时间曲线，用热动力学理论和对比进度法对曲线进行处理，得到了酶催化反应的米凯利斯常数（Michoelis）(Km)和最大速率（Vmax），用计算机处理得到了Km－T的关系式Km＝2×10^-7T³-1.9×10^-4T²+6.284×10^-2T-6.746，进而求出了酶催化反应的最适温度T＝313.53K.

关键词: 微量量热法, 酶催化反应, 最适温度

Abstract: The powertime curves of a starch enzymatic catalyzed reaction were determined by using the 2277 thermal activity monitor (Sweden). According to thermokinetic theory and reduced extent method, the values of Km and Vmax were calculated and the following equation, Km＝2×10^-7T³-1.9×10^-4T²+6.284×10^-2T-6.746 and the optimum temperature T=313.53K were obtained.

Key words: enzymatic catalyzed reaction, optimum temperature , microcalorimetry

中图分类号:

O654

茹淼焱,王明刚, , 鲁成学, 张洪林 . 淀粉酶催化反应的最适温度的微量量热法[J]. 山东大学学报(工学版), 2008, 38(1): 113-115 .

RU Miao-yan,WANG Ming-gang,LU Cheng-xue,ZHANG Hong-lin . A microcalorimetric study of the optimum temperature of astarch enzymatic catalyzed reaction[J]. JOURNAL OF SHANDONG UNIVERSITY (ENGINEERING SCIENCE), 2008, 38(1): 113-115 .

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