| 학회 | 한국화학공학회 |
| 학술대회 | 1998년 봄 (04/24 ~ 04/25, KOEX) |
| 권호 | 4권 1호, p.1201 |
| 발표분야 | 생물화공 |
| 제목 | 유기용매에 의한 단백질의 변성 및 불활성화 : 용매 및 수분 활성도의 영향 고찰 |
| 초록 | Enzymatic reactions in organic cosolvents have been known to have many advantages over reactions in aqueous buffer solution such as thermodynamic equilibriumshift in favor of synthesis, increase in solubility of hydrophobic substrates, enhancementof thermostability, etc. However, despite of these merits, enzyme deactivation inducedby organic cosolvent has become the most serious problem in practical application.Protein denaturation and enzyme deactivation induced by organic cosolvents have beenstudied for several decades in an effort to evaluate the denaturation and deactivationcapacity of each solvent. Mozhaev et al. have analyzed reversible deactivation ofenzymes in terms of log P, which represents the hydrophobicity of solvent, andconcluded that catalytic deactivation of enzyme increased with increasing solventhydrophobicities. In other words, deactivation was more profound with the use ofhydrolphobic solvents as far as organic solvents used were water-miscible.Although log P gives a qualitative information concerned with deactivation pattern ofenzyme, it can not be used as a universal criterion for protein denaturation anddeactivation. In this reason Khmelnitsky et al. suggested a quantitative parameter calleddenaturation capacity (DC) for the prediction of threshhold concentration of organicsolvent in enzyme reaction. Moreover, in order to classify so-called "bad solvent", toomany parameters were required for each enzyme. Furthermore, DC and log P could notbe used for predicting the degree of protein denaturation and deactivation inwater-solvent mixtures because these parameters could not be estimated in terms ofsolvent volume fraction in aqueous mixture. Recent finding that enzyme hydrationand enzyme reaction rate can be analysed in terms of thermodynamic activity of waterhas hinted that thermodynamic activity might be more useful concept than solventparameters such as log P, Hildebrand solubility parameter, dielectric constant, etc.In the hope of generalizing activity concept in nonaqueous biocatalysis, we reanalyzedprotein denaturation and deactivation in terms of water and solvent activity. In thiswork the effect of solvent and water activity was investigated especially for proteins inwater-alcohol solutions, using the experimental reported data in literatures. |
| 저자 | 박찬범, 유창호, 이선복 |
| 소속 | 포항공과대 |
| 키워드 | protein denaturation; protein deactivation; organic cosolvent; solvent activity; water activity |
| 원문파일 | 초록 보기 |
