作　　者： ; ;

机构地区： 茂名职业技术学院

出　　处： 《科技信息》 2008年第16期22-23,共2页

摘　　要： 乙腈对α-淀粉酶活性具有抑制作用,这种抑制作用随着乙腈溶液浓度的增大而增强。动力学分析表明乙腈的抑制类型为线性混合型抑制作用,紫外吸收光谱和荧光发射光谱分析显示酶的二级结构在乙腈作用下发生了变化,导致了酶活性的丧失。 The catalytic activity of α-Amylasc can be inhibited by acctonitrile, and the inhibition was increased with the concentration increasing. The kinetics analysis showed the inhibition type was linear mixed form, the ultraviolet absorption spectra and the fluorescence emission spectra showed the secondary structure was changed in acetonitrile, and then resulted in the loosing of the enzyme activity.

关 键 词： 淀粉酶 乙腈 构象

领　　域： [生物学] [农业科学]