Einfluss von pH, Temperatur und Salz auf die Enzymaktivität einer Enreduktase

In recent years the enzyme group of the ene-reducates received a lot of attention in the field of enzyme technology research, due to their suitability as potential biocatalysts for industrial purposes.

In this work the ene-reductase Nostoc spec. PCC710 was characterized on the effects of pH, temperature and salt. For this purpose, the activity of the enzymes, which were initially prepared by expression in a shake flask, was examined by the photometric measurement of the co-substrate NADH under varying reaction conditions.

The results showed that at salt concentrations in the range of 0 mM to 150 mM, the ene-reductase showed an increased activity in the salts sodium chloride and potassium chloride, while this effect was more evident in the latter and could not be observed in magnesium chloride at all. These results were set into relation with the Hofmeister series.

Furthermore, a temperature optimum between 30 ° C and 35 ° C, and a pH optimum around pH 7.8 was identified.