アミノ酸エステルの加水分解に及ぼす反応場の影響

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タイトル別名
  • Glycolipid Enzyme Model. XII. Effect of Reaction Fields on Hydrolyses of Amino Acid Esters.
  • Glycolipid Enzyme Model. XII

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説明

In hydrolyses of amino acid esters using a glycolipid hydrolase model, the effects of phospholipids added were examined as reaction field. Phospholipids with saturated hydrophobic alkyl chains (phase transition temperature, 60.086.9°C), with moderately unsaturated alkyl chains (-4.55.8°C), and with highly unsaturated alkyl chains (-24.225.2°C) were used in this study. The hydrolysing activity of a glycolipid depended on the kind of phospholipids. The activity was suppressed by saturated phospholipids in a gel state, but was increased by unsaturated phospholipids in a liquid crystal state, particularly when present at more than 60 mol%. The increase in uptake velocity of a substrate in the liquid crystal state in the reason for this. The unsaturated phospholipids also enhanced the capacity of amino acid recognition by a glycolipid. In the hydrolase model system, high hydrolysing velocity and substrate recognition are thus achieved by unsaturated phospholipids as reaction fields.

収録刊行物

  • 日本油化学会誌

    日本油化学会誌 46 (3), 271-281, 1997

    公益社団法人 日本油化学会

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