淀粉酶催化反应的最适温度的微量量热法  

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

作　　者：茹淼焱[1] 王明刚[1] 鲁成学[1] 张洪林[2] 

机构地区：[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

出　　处：《山东大学学报（工学版）》2008年第1期113-115,共3页Journal of Shandong University（Engineering Science）

基　　金：山东省自然科学基金资助项目(Y2006B13)

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=313.53 K.The power-time curves of a starch enzymatic catalyzed reaction were determined by using the 2277 thermal activity monitor （Sweden）. According to thermokinefic theory and reduced extent method, the values of Km and Vmax were calculated and the following equation, Km = 2 × 10^-7 T^3 - 1.9 × 10^-4 T^2 ＋ 6.284 × 10^-2 T- 6.746 and the optimum temperature T = 313.53 K were obtained.

关 键 词：微量量热法 酶催化反应 最适温度 

分 类 号：O654[理学—分析化学]