Effect of Medium pH And Ion Strength on the Thermal Stability of Plant Formate Dehydrogenases
Pometun A. A., Voinova N. S., Pometun E. V., Savin S. S., Tishkov V. I.
Moscow University Chemistry Bulletin
Vol.73, Issue4, P. 199-203
Опубликовано: 2018
Тип ресурса: Статья
DOI:10.3103/S0027131418040077
Аннотация:
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. © 2018, Allerton Press, Inc.
Ключевые слова:
activation parameters of thermal inactivation process; formate dehydrogenase; thermal stability
Язык текста: Английский
ISSN: 1935-0260
Pometun A. A.
Voinova N. S.
Pometun E. V. Evgenij Vladimirovich 1978-
Savin S. S.
Tishkov V. I.
Пометюн А. А.
Воинова Н. С.
Пометун Е. В. Евгений Владимирович 1978-
Савин С. С.
Тишков В. И.
Effect of Medium pH And Ion Strength on the Thermal Stability of Plant Formate Dehydrogenases
Текст визуальный непосредственный
Moscow University Chemistry Bulletin
Allerton Press
Vol.73, Issue4 P. 199-203
2018
Статья
activation parameters of thermal inactivation process formate dehydrogenase thermal stability
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. © 2018, Allerton Press, Inc.