BELL-SHAPED CURVES OF THE ENZYME-ACTIVITY IN REVERSE MICELLES - A SIMPLIFIED MODEL FOR HYDROLYTIC REACTIONS

被引：22

作者：

BIANUCCI, M

MAESTRO, M

WALDE, P

机构：

[1] SWISS FED INST TECHNOL,INST POLYMERE,CH-8092 ZURICH,SWITZERLAND

[2] UNIV BARI,DEPARTIMENTO CHIM,I-70126 BARI,ITALY

来源：

CHEMICAL PHYSICS | 1990年 / 141卷 / 2-3期

关键词：

D O I：

10.1016/0301-0104(90)87063-H

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

A general characteristic of enzymes entrapped in reverse micelles (or water-in-oil microemulsions) is the bell-shape dependence of the reaction rate constant with increasing water content in the system. A simple model for a possible explanation of this bell-shape phenomenon in the particular case of hydrolytic reactions is presented. The model is based mainly on the diffusion theory and utilizes a minimum of adjustable parameters. © 1990.

引用

页码：273 / 283

页数：11

共 28 条

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