超高压调节酶催化功能及其作用机制  

Effects of High Hydrostatic Pressure on Activity of Enzymes and the Mechanisms

作　　者：江波[1] 李赟高[1] 缪铭[1] 冯骉[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2015年第6期561-568,共8页Journal of Food Science and Biotechnology

基　　金：教育部高等学校博士学科点专项科研基金项目(2013博导类)

摘　　要：在酶学领域中,超高压和温度类似,作为一种物理学方法,可以用来调节酶催化功能,促使酶的构象发生变化。对超高压调节酶催化功能的原理、影响酶构象的作用机制,以及一些新型研究方法等进行了综述。展望了此项新技术的发展前景。The mechanisms of the catalytic activity regulations and the conformation changes of enzyme under high hydrostatic pressure were summarized in this paper. Different characterization of the behaviour of enzyme under high pressure was also reviewed. In enzymology, high hydrostatic pressure could be used to modulate the enzymatic activities and explore the conformational changes, which has attracted more and more attention. This review also discussed the future developments of this technique.

关 键 词：超高压 酶催化 酶构象 分子机制 原位分析 

分 类 号：Q55[生物学—生物化学]