Влияние эффекторов пектинметилэстеразы люцерны на кинетику деэтерификации пектиновых веществ
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Дата
2016
ORCID
DOI
10.20998/2413-4295.2016.12.31
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПИ"
Анотація
Исследованы возможности регулирования ферментативной активности и использования пектинметилэстеразы ферментного препарата люцерны для дэетерификации яблочного пектина, с использованием моделирования ферментативной реакции в присутствии эффекторов. Проведена экспериментальная оценка представителей активаторов и ингибиторов пектинметилэстеразы ферментного препарата люцерны. Установлено влияние эффекторов путем изменения константы Михаэлиса и максимальной скорости реакции в результате взаимодействия активаторов и ингибиторов пектинметилэстеразы ферментного препарата люцерны, как со свободной формой фермента, так и с фермент-субстратным комплексом.
The modern technology of food production enzyme preparations with pectolytic activity were used in technological operations of clarification of juices, as well as in the production of juices with pulp, which makes them indispensable in the processing of berries, fruits and vegetables. In basis of their use in technologies ability of deeterificashon lies and to depolymerize a pectin. The resulting pectin methylesterase herbaceous crops - alfalfa, possible to obtain an environmentally friendly preparation. One of the most important features of pectin methylesterase alfalfa enzyme preparation is the presence in its composition two catalytically active sites that, despite the high degree of homology differ in substrate specificity, affinity for inhibitors capable of activating cations. Influence of effectors by modifying the Michaelis constant and maximum reaction velocity as a result of the interaction of activators and inhibitors of the enzyme pectin preparation alfalfa as with the free form of the enzyme and to the enzyme-substrate complex. Experiments have shown that the resistance to the natural inhibitors of the enzyme preparation exceeds the data of microbiological origin of "Pectofoetidin P20х", which allows to increase the technological properties of the plant enzyme.
The modern technology of food production enzyme preparations with pectolytic activity were used in technological operations of clarification of juices, as well as in the production of juices with pulp, which makes them indispensable in the processing of berries, fruits and vegetables. In basis of their use in technologies ability of deeterificashon lies and to depolymerize a pectin. The resulting pectin methylesterase herbaceous crops - alfalfa, possible to obtain an environmentally friendly preparation. One of the most important features of pectin methylesterase alfalfa enzyme preparation is the presence in its composition two catalytically active sites that, despite the high degree of homology differ in substrate specificity, affinity for inhibitors capable of activating cations. Influence of effectors by modifying the Michaelis constant and maximum reaction velocity as a result of the interaction of activators and inhibitors of the enzyme pectin preparation alfalfa as with the free form of the enzyme and to the enzyme-substrate complex. Experiments have shown that the resistance to the natural inhibitors of the enzyme preparation exceeds the data of microbiological origin of "Pectofoetidin P20х", which allows to increase the technological properties of the plant enzyme.
Опис
Ключові слова
пектиновые вещества, фермент, пирокатехин, ионы кальция, скорость реакции, pectin substances, enzymes, speed of reaction
Бібліографічний опис
Безусов А. Т. Влияние эффекторов пектинметилэстеразы люцерны на кинетику деэтерификации пектиновых веществ / А. Т. Безусов, Т. И. Никитчина // Вісник Нац. техн. ун-ту "ХПІ" : зб. наук. пр. Темат. вип. : Нові рішення в сучасних технологіях = Bulletin of National Technical University "KhPI" : coll. of sci. papers. Ser. : New solutions in modern technologies. – Харків : НТУ "ХПІ", 2016. – № 12 (1184). – С. 145-149.