УДК 577.151.45:57.037
Ил. 10. Библ. 56.
DOI: 10.21323/2071-2499-2022-6-12-19

Основные представления о кинетике ферментативных процессов и подходах к её определению

Кондратенко В.В., канд. техн. наук, Петров А.Н., академик РАН, Кондратенко Т.Ю.
ВНИИ технологии консервирования – филиал ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: ферментативные процессы, кинетика, кинетическое уравнение, кинетические показатели,
Реферат:
Показана перспективность применения гомоферментных препаратов для получения ингредиентов пищевых систем животного и растительного происхождения. Систематизированы и аргументированы существующие на настоящий момент основные представления о кинетике ферментативных процессов. Представлены основные виды кинетических уравнений, отражающих зависимость темпа ферментативного процесса от концентрации субстрата. Показано влияние на формирование вида кинетического уравнения различных вариантов ингибирования (конкурентного, неконкурентного и бесконкурентного) и эффектов кооперации (в случае аллостерического ферментирования). Дан системный анализ существующих формальных подходов к численному определению кинетических показателей ферментативных процессов (максимального темпа ферментативного процесса и константа Михаэлиса) от преобразования по Лайнуиверу-Берку до представления о том, что реальное проявление ферментативной кинетики с течением времени может меняться, представляя собой «срез» процесса в каждый дискретный момент времени.

Basic notions for kinetics of enzymatic processes and approaches to its determination

Kondratenko V.V., Petrov A.N., Kondratenko T.Yu.
Russian Research Institute of Canning Technology – branch of Gorbatov Research Center for Food Systems
Key words: enzymatic processes, kinetics, kinetic equation, kinetic indicators
Summary:
The prospects of using homoenzyme preparations to produce ingredients of food systems of animal and plant origin are shown. The basic current notions of kinetics of enzymatic processes are systematized and reasoned. The main types of kinetic equations reflecting dependence of the enzymatic process rate on the substrate concentration are presented. The influence of various inhibition types, such as competitive, uncompetitive and non-competitive ones, and cooperation effects (in the case of allosteric fermentation) on the formation of the kinetic equation type is shown. A systematic analysis was given for existing formal approaches to the numerical determination of kinetic parameters of enzymatic processes (the maximum rate of the enzymatic process and the Michaelis constant) from the Lineweaver-Burk transformation to the idea that the real appearance of enzymatic kinetics may be changed over time, representing a "slice" of the process at each discrete moment in time.

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Контакты:

Кондратенко Владимир Владимирович
nauka@vniitek.ru
Петров Андрей Николаевич
apetrovmilk@yandex.ru
Кондратенко Татьяна Юрьевна
t.kondratenko@fncps.ru

Для цитирования:

Кондратенко, В.В. Основные представления о кинетике ферментативных процессов и подходах к её определению / В.В. Кондратенко, А.Н. Петров, Т.Ю. // Все о мясе. – 2022. – № 6. – С. 12-19. DOI: 10.21323/2071-2499-2022-6-12-19.

For citation:

Kondratenko, V.V. Basic notions for kinetics of enzymatic processes and approaches to its determination / V.V. Kondratenko, A.N. Petrov, T.Yu. Kondratenko // Vsyo o myase. – 2022. – № 6. – Р. 12-19. DOI: 10.21323/2071-2499-2022-6-12-19.