花生磷脂酶D的pH值记忆效应

The pH memory of phopholipase D from peanut

研究了花生磷脂酶D(PLD)的pH值记忆效应,结果表明,花生PLD在冻干过程中具有pH值记忆效应。冻干PLD分散于有机溶剂中对pH值记忆效应的保持与溶剂种类有关。在所研究的有机溶剂范围内,冻干PLD分散于氯仿、二氯甲烷、乙醚、甲苯和正己烷中仍然能保持这种pH值记忆效应。但在苯中PLD氨基pKa变化较大,增加了0.738,说明PLD在苯中保持pH值记忆效应的能力较差。

The pH memory of phospholipase D from peanut was investigated. The enzyme pH memory was affected by the process of lyophilization. The kind of organic solvents had effect on the enzyme memory. The lyophilized powders suspended in chloroform, methylene chloride, diethyl ether, toluene and hexane had the pH memory. For the suspension of benzene, the emzyine showed poor capability of pH memory because the pKa of amino group in phospholipase D had an increase of 0. 738.