How enzymes work : from structure to function / Haruo Suzuki. -- Singapore : Pan Stanford Publishing Pte. Ltd., c2015. – (58.17435/S968) |
Contents
1. Introduction
Contents
1.1 General Properties of Enzyme
1.2 Examples of Enzyme
2. Overall Reaction Kinetics
2.1 Road to the Steady State Kinetics
2.2 Demonstration of the Enzyme-Substrate Complex
2.3 Meaning of Steady State
2.4 Kinetic Parameters
3. Factors That Affect Enzyme Activity
3.1 Enzyme Concentration
3.2 Substrate Concentration
3.3 Inhibitor
4. Effect of pH, Temperature, and High Pressure
on Enzymatic Activity
4.1 EffectofpH
4.2 Thermodynamics in the Enzymatic Reaction
4.3 Temperature Dependence of the Enzymatic
Reaction
4.4 Effect of Pressure
4.5 The Effect of Temperature and Pressure on
a-Chymotrypsin-Catalyzed Reaction
5. Measurement of Individual Rate Constants
5.1 Rapid-Mixing Techniques
5.2 Analysis of the First-Order Reaction
6. Structure of Protein
6.1 Amino Acids
6.2 Polypeptide and Protein
6.3 Analysis of Primary Structure
6.4 Three-Dimensional Structure
6.5 Tertiary and Quaternary Structures
6.6 Structural Motif and
7. Active Site Structure 117
7.1 Active Site and Active Center 117
7.2 Cofactor, Coenzyme, Prosthetic Group 117
7.3 Search of Active Site
8. Control of Enzyme Activity
8.1 Regulation byNon-Covalent Interaction
8.2 Regulation by Covalent Modification
9. Preparation of Enzyme
9.1 Extraction of Enzyme
9.2 Purification of Enzyme
9.3 Purity Analysis of Enzyme
10. A
Case Study: L-Phenylalanine Oxidase (Deaminating and Decarboxylating)
10.1
Introduction
10.2
Preparation of PAO
10.3
Catalytic Properties of PAO
10.4
Structural Properties of PAO
10.5
Substrate Specificity and Reaction Specificity of PAO
Appendix
Solutions
Index