温度对酵母菌AMP脱氨酶动力学的影响。

M Yoshino, K Murakami
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引用次数: 0

摘要

用纯化后的酶和经渗透的酵母细胞考察了酵母AMP脱氨酶动力学的温度依赖性。在ATP存在和不存在的情况下,酶对底物AMP亲和力的增加伴随着最大速度随温度的降低而降低。AMP的表观Km在15 ~ 20℃时最低,在此温度以下和以上亲和力降低。在生理AMP浓度存在的情况下,AMP脱氨酶反应的速率在很宽的温度范围内保持恒定。AMP脱氨酶动力学性质的温度依赖性变化可能有助于在较低温度环境下控制酵母糖酵解通量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of temperature on the kinetics of the yeast AMP deaminase.

The temperature dependence of the kinetics of the yeast AMP deaminase was examined using the purified enzyme and the permeabilized yeast cells. The increase in the enzyme affinity for the substrate AMP was accompanied by the decrease in the maximal velocity with the decreasing temperature in the absence and presence of ATP. The apparent Km for AMP was lowest at 15-20 degrees C, and the affinity was decreased below and above this temperature. The rate of the AMP deaminase reaction remained constant over a wide range of temperature in the presence of physiological AMP concentrations. The temperature dependent change in kinetic properties of AMP deaminase may contribute to the control of the yeast glycolytic flux under the condition of lower temperature environments.

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