1.澱粉酶在甚麼溫度下最活躍?
2.描述並解釋澱粉酶的活性怎樣隨溫度改變
3.要測量澱粉酶的活性,除了量度和比較澱粉消失(即溶液不再令碘液轉為藍黑色)的時間外,還有別的方法嗎?
溫度對酶活性的影響
2012-02-08 6:57 am
回答 (2)
2012-02-09 2:42 am
✔ 最佳答案
1.攝氏36度左右(因為大部份酶的optimum temp.都係36度即係人體體溫,使效能提高!)2.在低於36度時,溫度愈高,酶的活性愈高,這是因為溫度的提高使酶和受質的動能,因而使受質和酶的活性部位結合的機會提高,增加酶-受質複合物和product的formation(制成?),因此酶的催化效率和活性提升。酶的活性在36度左右達到optimum teperature,這時侯酶的催化效率是最高的。在高於36度的時侯,溫度的提升會使酶的活性急劇下降,這是因為酶會在高於36度的溫度變質,活性部位的形狀會改變,受質的形狀因些變的與酶活性部位不同而不能form酶-受質複合物和product
3.用本立德試劑
參考: me
2012-02-09 1:55 am
1. body temperature, around 37degreeC
2. when temp is lower than optimum temp, it will become less reactive
when temp is higher than optimum temp, its reactivity decrease
when increased to a certain temp, it will not function anymore because it is denatured
2. when temp is lower than optimum temp, it will become less reactive
when temp is higher than optimum temp, its reactivity decrease
when increased to a certain temp, it will not function anymore because it is denatured
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原文連結 [永久失效]:
https://hk.answers.yahoo.com/question/index?qid=20120207000051KK01076