超高压处理对蛋白质结构及功能性质影响

Effect of ultrahigh pressure disposal on protein structure and property

该文主要综述超高压处理对蛋白质结构、性质和酶催化活性影响,超高压处理主要影响蛋白质中非共价键,而对共价键影响很小,其影响方向和程度与压力大小、施压时间、蛋白种类、溶液浓度、温度、溶剂等有关。

The influence of the ultrahigh pressure disposal on the structure and character of protein, and the activity of enzyme were introduced in this article. It mainly destroys the non-covalent bond of the protein, but have very little influence on the covalent bond. The direction and degree of the influence is relevant to degree of pressure. pressure time 、 types of protein, solution concentration, temperature and solvent.