Effect of Medium pH And Ion Strength on the Thermal Stability of Plant Formate Dehydrogenases
| Autor: | N. S. Voinova, Vladimir I. Tishkov, A. A. Pometun, E. V. Pometun, S. S. Savin |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine 030102 biochemistry & molecular biology biology Chemistry Kinetics Inorganic chemistry General Chemistry Formate dehydrogenase biology.organism_classification 01 natural sciences 03 medical and health sciences chemistry.chemical_compound 010608 biotechnology Ion strength Glycine Residual activity Arabidopsis thaliana Thermal stability Formate |
| Zdroj: | Moscow University Chemistry Bulletin. 73:199-203 |
| ISSN: | 1935-0260 0027-1314 |
| Popis: | The effect of medium pH and ion strength on the thermal stability of formate dehydrogenases (EC 1.2.1.2, FDH) from model plant Arabidopsis thaliana (AthFDH) and soybean Glycine max (SoyFDH) are studied. The dependence of the residual activity on time is described by the kinetics of the reaction of the first order in all the experimental conditions. The dependence of the first order thermal inactivation constants on phosphate buffer concentration has the form of a bell-shaped curve. It was found that an increase in the pH value resulted in an increase and decrase of inactivation rate constans for SoyFDH and AthFDH, respectively. The activation parameters of the thermal inactivation process, ΔH≠ and ΔS≠ are calculated from the experimental data at different medium pH values and phosphate buffer concentrations. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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