高圧力による酵素反応生成物の制御 [in Japanese] Control of Products for the Enzyme Reaction by High Hydrostatic Pressure [in Japanese]
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To investigate the possibility that pressure can control the products for the enzyme reactions, pressure effects on the time course of the products' composition accompanying the hydrolysis of maltooligosaccharides [maltotetraose (G4), maltopentaose (G5), and maltohexaose (G6) ] and amylose catalyzed by porcine pancreatic α-amylase (PPA) were measured up to 300 MPa at 30°C. The composition of products for the hydrolysis of G5 substrates changed slightly by compression. But for G4, G6 and amylose substrate, pressure induced some changes in the composition of the products. These results tell us that pressure is one of the efficacious tools to control the products of enzyme reaction of α-amylase. The mechanism of an interesting pressure-induced reaction catalyzed by PPA is discussed in terms of the volume differences among enzyme-substrate (ES) complexes.
- The Review of High Pressure Science and Technology
The Review of High Pressure Science and Technology 10(2), 116-123, 2000-05-20
The Japan Society of High Pressure Science and Technology