Abstract

The regularities of the functioning of a number of enzymes in a viscous environment created by natural polymers, starch and gelatin are examined. Based on the analysis of kinetic curves of thermal inactivation, mechanisms of thermal inactivation of enzymes in a viscous microenvironment are proposed. Using the example of butyrylcholinesterase, NAD(P)H:FMN oxidoreductase, and coupled system of the luminous bacteria (NAD(P)H:FMN oxidoreductase + luciferase), the conditions, under which starch and gelatin have a stabilizing effect on enzyme activity during storage and exposure to various physical and chemical environmental factors, were found. A significant increase in the stabilizing effect is achieved by eliminating water during drying the enzyme preparations immobilized in starch and gelatin polymer gels.

中文翻译：

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明胶和淀粉：什么能更好地稳定酶的活性？

摘要

检查了由天然聚合物，淀粉和明胶产生的粘性环境中多种酶的功能规律。在分析热失活动力学曲线的基础上，提出了粘性微环境中酶的热失活机理。以丁酰胆碱酯酶，NAD（P）H：FMN氧化还原酶和发光细菌的耦合系统（NAD（P）H：FMN氧化还原酶+荧光素酶）为例，淀粉和明胶对酶活性具有稳定作用的条件在储存期间以及暴露于各种物理和化学环境因素的过程中，人们发现了这种情况。通过干燥固定在淀粉和明胶聚合物凝胶中的酶制剂，在干燥过程中消除水分，可以显着提高稳定效果。