螺旋藻的酶催化振荡反应研究

Study on the Enzymic Catalytic Oscillating Reaction of Spirulina Platensis

应用电导法研究了螺旋藻的酶催化反应。结果发现,对螺旋藻-酶体系,有一个大约22 min的反应积累期,经历35 min反应期之后进入衰减期;对螺旋藻-酶-NaCl体系,电导率急剧增大,只出现了3个比较明显的波动,6.5 min后电导率波动平缓,17 min后电导率缓慢上升;对螺旋藻-酶-KCl体系,反应迅速,24 min后即进入衰减期。这表明酶催化螺旋藻的反应是一个振荡反应,符合人体对食物的吸收规律。采用分光光度法得到了同样的结果。NaCl和KCl对反应有一定的抑制作用。

In order to study the enzymic catalytic oscillating reaction, three systems were established through the method of conductivity. There was an accumulation period of 22 min in the system of Spiralina platensis and enzyme while the weaken period was achieved after 35 min. In the system of Spirulina platensis, enzyme and NaC1, the conductivity increased extremely while only three obvious peaks were observed, and it fluctuated slowly after 6.5 min and increased gently after 17 min. In the system of Spirulina platensis, enzyme and KCl,the reaction carried on rapidly while the weaken period was achieved after 24 min. The results of the spectrophotometric method confirmed the facts above. It was verified by the experiments that enzymic catalytic reaction of Spirulina platensis was an oscillating reaction accorded with the law Of absorption of human body to food. NaC1 and KC1 showed some affection on the reaction.