Denaturation of Cellulosolytic Enzymes
in the Presence of Water
A. L. BYCHKOV, V. A. BUKHTOYAROV andВ В O. I. LOMOVSKY
Institute of Solid State Chemistry and Mechanochemistry, Siberian Branch of the Russian Academy of Sciences,
Ul. Kutateladze 18, Novosibirsk 6300128 (Russia),
bychkov.a.l@gmail.com
Keywords: enzymes, thermal denaturation, stability, mechanoenzymatic processes
Pages: 441–445
Abstract
Denaturation of cellulosolytic enzymes produced by microorganisms Trichoderma viride in the presence of water was studied. Effective kinetic constants characterizing denaturation process were determined. It was shown that the enzymes in solution possess a narrow zone of stability, are stable at a temperature below 55 °С and rapidly gets denaturated when heated above 65 °С. In the dry state, the enzymes possess higher stability and get noticeably denaturated only at temperatures above 80 °С. The effective rate constant of denaturation is exponentially dependent on the concentration of water in the enzymatic preparation.
UDC 544.421+577.151
|
