• KSBB Journal
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• 제10권5호
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• pp.540-546
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• 1995

bacterial alkaline protease를 이 용한 corn glu ten meal의 효소가수분해시 pH, 온도, 효소대 기질의 질량비율 등에 따른 반응특성 및 반응의 적정화 를 꾀하였고, 효소의 deactivation여부에 초점을 맞추어 효소반응속도론적 방정식을 제안조사하였다. 그 결과,$50^{\circ}C$, pH 9~10에서 가장 높은 가수분해 도를 나타내었고 $e_0/s_o$가 높을수록 반응속도 빛 최종 가수분해도가 증가하였다. 최종가수분해도는 gluten meal전체질량기준으로 17~20%, gluten meal내의 단백질질량기준으로 25 ~ 28 % 였다. 반응후반에서의 반응속도감소의 주된 원인은 기 질소진 (substrate de pletion) 이며 이때 enzyme deactivation 및 product inhibition의 영향은 미미한 것으로 확인되었다. 효소 deactivation항을 무시하여 변형시킨 model equa-tlOn에 의해 이 효소반응에 해당하는 여러 kinetic parameter들의 값을 계산분석한 결과 product inhi bition효과가 미미함을 확인하였다. 변형된 kinetic equation과 실험적으로 얻은 가수분해 데이타는 거 의 완벽하게 일치하였다. 효소반응을 $100\times$scale­u up한 결과 가수분해 profile 및 가수분해도는 $1\times$ 와 비교시 거의 일치하였으므로 이 효소반응이 용이하 게 scale-up될 수 있음을 확인하였고, 아미노산분석 결과 가수분해액을 미생물발효기질용 질소원으로 사 용할 수 있음을 제시하였다.

• Journal of Microbiology
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• 제44권1호
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• pp.50-53
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• 2006

Cys-29 and Cys-251 of Streptomyces albus valine dehydrogenase(ValDH) were highly conserved in the corresponding region of $NAD(P)^+$-dependent amino acid dehydroganase sequences. To ascertain the functional role of these cysteine residues in S. albus ValDH, site-directed mutagenesis was performed to change each of the two residues to serine. Kinetic analyses of the enzymes mutated at Cys-29 and Cys-251 revealed that these residues are involved in catalysis. We also constructed mutant ValDH by substituting valine for leucine at 305 by site-directed mutagenesis. This residue was chosen, because it has been proposed to be important for substrate discrimination by phenylalanine dehydrogenase (PheDH) and leucine dehydrogenase (LeuDH). Kinetic analysis of the V305L mutant enzyme revealed that it is involved in the substrate binding site. However it displayed less activity than the wild type enzyme toward all aliphatic and aromatic amino acids tested.

• Bulletin of the Korean Chemical Society
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• 제32권5호
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• pp.1500-1506
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• 2011

Tyrosinase is a widespread enzyme with great promising capabilities. The Lineweaver-Burk plots of the catecholase reactions showed that the kinetics of mushroom tyrosinase (MT), activated by $Co^{2+}$ and $Zn^{2+}$ at different pHs (6, 7, 8 and 9) obeyed the non-essential activation mode. The binding of metal ions to the enzyme increases the maximum velocity of the enzyme due to an increase in the enzyme catalytic constant ($k_{cat}$). From the kinetic analysis, dissociation constants of the activator from the enzyme-metal ion complex ($K_a$) were obtained as $5{\times}10^4M^{-1}$ and $8.33{\times}10^3M^{-1}$ for $Co^{2+}$ and $Zn^{2+}$ at pH 9 and 6 respectively. The structural analysis of MT through circular dichroism (CD) and intensive fluorescence spectra revealed that the conformational stability of the enzyme in these pHs reaches its maximum value in the presence of each of the two metal ions.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.552-555
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• 1989

Corynebacterium glutamicum의 NADPH-specific glutamate dehydrogenase를 이용하여 NADPH, NH$_4$Cl, $\alpha$-ketoglutarate의 기질에 대한 kinetics를 고찰하였다. 이들의 kinetic constants를 측정함으로서 정반응에로의 효소반응 기작은 첫번째 효소와 반응하는 기질이 NADPH 임을 확인할 수 있었다. Glutamate dehydrogenase 활성의 조절을 위한 metabolites의 효과를 고찰하여 본 결과 malate와 citrate 만이 효소에 억제 효과를 나타내었으며, potassium chloride는 효소활성에 가장 많은 영향을 주었다.

• Journal of Life Science
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• 제9권2호
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• pp.44-48
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• 1999

The ionization of tyrosine residue is known to be involved in the stabilization of transition-state in catalysis of astacin based upon the astacin-transition state analog structure. Two tyrosine residues, Tyr-216 and Tyr-219, are conserved in all MMPs related with astacin family, We replaced Tyr-216 and Tyr-219 into phenylalanine, respectively and the zinc binding properties, kinetic parameters, and pH dependence of each mutant are determined in order to examine the role of tyrosine residue in matrilysin catalysis. Both mutants contain two zinc atoms per mol of enzyme, indicating that either tyrosime does not affect the zinc binding property of the enzyme. Y216F and Y219F mutants are highly active and the kcat/Km values are only decreased 1.1-1.5-fold compared to the wild-type enzyme. The decrease in the activity of the mutants is essentially due to the increase in Km value. The pH dependencies of the kcat/Km values for both mutants are similar to the corresponding dependencies obtained with the wild type enzyme. The pKa values at the alkaline side of both mutants are not changed. These kinetic and pH dependence results indicate that the ionization of active site tyrosine residue of matrilysin is not reflected in the kinetics of peptide hydrolysin as catalyzed by astacin.

• KSBB Journal
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• 제11권6호
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• pp.712-717
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• 1996

셀룰라아제, polyoxyethylene 유도체와 maleic acid anhydride의 공중합고분자로 중합한 수식셀룰 라아제를 제조하고, 당화 특성과 효소 반응 속도론 등을 검토하였다. 수식 반응에서, 공중합고분자-효소 질량비가 증가함에 따라 수식률은 증가하며, 질량비 4 이상에서는 수식률이 일정하였다. 이 때 최 대수식률은 55% 이며 최대수식률의 수식생룰라아제 는 75%의 높은 효소활성을 나타내었다. 수식효소와 미수식효소의 당화 실험에서, 수식효소가 전 반응시 간에 걸쳐 미수식효소보다 높은 당화반응안정성을 유지하였으며, 그로 인해 최종 전화율은 수식효소가 더 큰 값을 가졌다. 기질에의 강한 흡착으로 인한 효소 deactivation을 고려한 반응식을 적용한 결과, 생 성환원탕놓도의 실험값과 계산치는 잘 일치하였다. 그로부터 반응속도상수를 구하고 생성환원당농도와 유리효소농도의 모사그래프를 구할 수 있었으며, 반 응시간에 따른 유리효소의 농도를 수치모사한 결과, 미수식효소에 비해 수식효소의 유리효소 농도가 더 높았고 그로 인해 더 높은 당전화율을 나타내였다.

• Bulletin of the Korean Chemical Society
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• 제30권4호
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• pp.917-923
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• 2009

The maize lipoxgyenase-1 is a non-traditional dual positional specific enzyme and the reaction proceeds via enzyme-initiated catalysis. Bioinformatic analysis indicated that the maize lipoxygenase-1 is structurally more similar to soybean LOX1 than pea LOXN2 in that it has an additional external loop (residues 318-351) in the carboxy-terminal catalytic domain. We analyzed the dependence of product distribution on concentration of linoleic acid and monitored the formation of hydroperoxyoctadecadienoic acid as a function of enzyme concentration. Product distribution was strongly influenced by substrate concentration, such that kinetically-controlled regioisomers were enriched and thermodynamically-controlled regioisomers were depleted at high substrate concentration. Kinetic studies indicated that the formation of hydroperoxyoctadecadienoic acid saturated rapidly in an enzyme concentration-dependent manner, which implied that reactivation by reoxidation of inactive Fe(II) failed to occur. Our results support the previously proposed enzyme-initiated catalytic mechanism of the maize lipoxgyenase-1 and reveals that a substrate molecule serves as a hydrogen atom donor in its enzyme-initiated catalysis.

• 대한화학회지
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• 제23권2호
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• pp.104-110
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• 1979

효소촉매반응의 전체 시간과정을 최소제곱법에 의해 분석하는 새로운 방법을 제시하였다. 이 방법은 프로그램이 가능한 소형능력의 계산기만으로도 가능하며 저해받지 않는 효소반응에도 적용할 수 있고 생성물이나 외부에서 가해준 화합물에 의해 저해받는 효소반응에도 적용할 수 있다. 이 방법은 데이타를 비선형 관계의 반응물 농도와 시간 곡선에 맞추기 때문에 직선의 식으로 변환시켜 최소제곱법을 적용시키는 다른 방법보다 속도변수의 값을 더 정확하게 평가할 수 있다.

• Journal of Microbiology and Biotechnology
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• 제13권3호
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• pp.332-337
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• 2003

Enzyme kinetics data play a vital role in the design of reactors and control of processes. In the present study, kinetic studies on pectinases were carried out. Partially purified polymethylgalacturonase (PMG) and polygalacturonase (PG) were the two pectinases studied. The plot of initial rate vs. initial substrate concentration did not follow the conventional Michaelis-Menten kinetics, but substrate inhibition was observed. For PMG, maximum rate was attained at an initial pectin concentration of 3 g/l, whereas maximum rate was attained when the initial substrate concentration of 2.5 g/l of polygalacturonic acid for PG I and PG II. The kinetic data were fitted to five different kinetic models to explain the substrate inhibition effect. Among the five models tested, the combined mechanism of protective diffusion limitation of both high and inhibitory substrate concentrations (semi-empirical model) explained the inhibition data with 96-99% confidence interval.

• 한국수산과학회지
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• 제22권6호
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• pp.391-396
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• 1990

Changes in electric resistance was measured to carry out the kinetic analysis of milk gellation upon addition of rennet. Using pasteurized milk and commercial rennin, kinetic properties were investigated during milk gellation in terms of initial hydrolysis and coagulation steps. Specially designed reactor with two platinum electrodes was used throughout the experiments. As a function of either milk concentrations or reaction temperatures, gel time exhibited directly proportional relations: on the contrary, gel time was inversely pro-portional to enzyme concentration. Activation energies for enzymatic degradation and cogulation were 16.3, 4.6 and 34, 8.6 Kcal/mol, repectively. This simple analytical method proved to be very effective to characterize the mechanism of milk gellation. Moreover, unlike other methods, this method reguired simple apparatus and short time of analysis.