| 非水介质中辣根过氧化物酶失活过程 |
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| 引用本文： | 武斌 范先国. 非水介质中辣根过氧化物酶失活过程[J]. 医学教育探索, 1999, 0(4): 333-338 |
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| 作者姓名： | 武斌 范先国 |
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| 作者单位： | 华东理工大学化学工程研究所 |
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| 摘 要： | 以辣根过氧化物酶催化酚类氧化反应为研究对象，考察了温度，含水量等因素对酶储存稳定性的影响以及反应过程中酶的失活动力学。结果表明，在低水环境的有机相中，酶的热稳定性显著提高；催化酚和过氧化物的氧化反应中，反应物和产物参与酶的失活过程，使失活速率增加；选择合理的反应条件，有助于减少失活，增加酶的使用周期。
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| 关 键 词： | 非水介质 过氧化物酶 变性 失活过程 辣根 |
Deactivation of Horseradish Peroxidase in Organic Solvent |
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| Wu Bin,Fan Xianguo,Ma Qing,Zhu Jiawen and Chen Kui. Deactivation of Horseradish Peroxidase in Organic Solvent[J]. Researches in Medical Education, 1999, 0(4): 333-338 |
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| Authors: | Wu Bin Fan Xianguo Ma Qing Zhu Jiawen Chen Kui |
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| Abstract: | Deactivation kinetics of horseradish peroxidase (HRP) in catalyzed polymerization of phenols in nonaqueous media was studied. The effects of water content and temperature on the thermostability of enzyme was investigated. Thermostability of HRP is increased in nonaqueous media due to lowwater microenvironment. As hydrogen peroxide and free radical intermediate participate in enzyme deactivation, loss of catalytic activity of HRP in phenol oxidative polymerization can be greatly accelerated. Proper choice of operation conditions can effectively lead to reduction of deactivation rate and prolong the lifetime of enzyme in usage. |
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| Keywords: | nonaqueous media peroxidase oxidative polymerization deactivation free radical |
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