酪氨酸酶在有机介质中的酶活性

Tyrosinase Activity in Organic Media.

研究了蘑菇酪氨酸酶在有机溶剂中催化邻苯二酚向邻苯醌的转化反应，结果表明酪氨酸酶在有机介质中能保持较高的活性，其活性主要受体系中的水活度控制。在适当控制酶分子上结合水的条件下，酶活性随温度升高而增大。无机盐的水合物可用于控制这种低水有机介质中的水活度。

The activity of mushroom tyrosi-nase catalyzing the conversion of o-diphenolsto o-quinones in organic solvents has been in-vestigated with addition of different amountsof water and at various temperatures. The re-sults have shown that tyrosinase possesseshigh activity in organic media,the enzyme ac-tivity is mainly controlled by the water activi-ty in the reaction svstem,and it can increasewith the increase of reaction temperature aslong as the amount of water bound to the en-zyme molecule is properly controlled.Salt hy-drates are effective for such control in nearlynon-aqueous conditions.