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Tăng cường hoạt động và tính chất của enzyme hỗ trợ bởi siêu âm: một bài tổng quan ngắn
Tóm tắt
Trong thập kỷ qua, kỹ thuật siêu âm đã nổi lên như một công nghệ tiềm năng với nhiều ứng dụng trong các quy trình thực phẩm và sinh học phân tử. Trước đây, siêu âm được sử dụng như một phương pháp để bất hoạt enzyme, nhưng gần đây, người ta phát hiện ra rằng siêu âm không làm bất hoạt mọi enzyme, đặc biệt là trong các điều kiện nhẹ. Đã có bằng chứng cho thấy việc sử dụng điều trị siêu âm với tần số và cường độ thích hợp có thể dẫn đến sự tăng cường hoạt động của enzyme do các thay đổi cấu hình thuận lợi trong phân tử protein mà không làm thay đổi tính toàn vẹn cấu trúc của nó. Bài tổng quan hiện tại trình bày cái nhìn tổng quan về ảnh hưởng của các tham số bức xạ siêu âm (cường độ, chu kỳ làm việc và tần số) cũng như các yếu tố liên quan đến enzyme (nồng độ enzyme, nhiệt độ và pH) đối với hoạt động xúc tác của enzyme trong quá trình điều trị siêu âm. Ngoài ra, nó còn đề cập đến ảnh hưởng của siêu âm đối với các tham số động lực học nhiệt và các tham số động lực học Michaelis–Menten (km và Vmax) của enzyme. Hơn nữa, trong bài tổng quan này, các tác động vật lý và hóa học của siêu âm đối với enzyme đã được liên hệ với các tham số thermodynamic (năng lượng và entropy). Nhiều kỹ thuật được sử dụng để điều tra các thay đổi cấu hình trong enzyme sau khi được điều trị bằng siêu âm đã được làm nổi bật. Cuối cùng, các kỹ thuật khác nhau để cố định enzyme đã được điều trị bằng siêu âm đã được tóm tắt.
Từ khóa
#siêu âm #enzyme #hoạt động xúc tác #tham số động lực học Michaelis-Menten #cố định enzymeTài liệu tham khảo
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