The principle of enzymes stored at low temperatures is that enzymes will be inactivated when they re

Low temperature mainly inhibits enzyme activity.

And it can keep the enzyme from being destroyed, preventing the enzyme preparation from reacting and becoming invalid during storage.

Therefore, it will not be inactivated at low temperatures, but it will be inactivated at high temperatures.

Instead of inactivation, it reduces the activity of the enzyme, which leads to the enzyme not reacting.

It depends on which enzyme it is. If the optimal temperature of the enzyme is around room temperature, or higher than room temperature (the activity can be restored after restoring the optimal temperature), the activity of the enzyme will generally not be affected within three hours. If the optimal temperature of the enzyme is lower than normal temperature, the activity of the enzyme will be reduced and irreversible.

Of course, enzymes should be stored at low temperatures as much as possible. If the room temperature is within the optimal temperature range of the enzyme, the activity of the enzyme will slowly decrease if the time is too long. (But it should not change much in three hours).

Take it as you go, at 4 degrees.

For long-term storage, -20 degrees is required.

Best stored at -80 degrees Celsius, or liquid nitrogen.

Enzymes are highly temperature-dependent, with higher temperatures becoming more active and lower temperatures becoming weaker.

The activity of cryogenic enzymes is only temporarily reduced or disappeared, but the molecular structure of the enzyme is not destroyed, that is, it is not inactivated. As soon as it returns to its original temperature, the enzyme recovers. However, the structure of the enzyme is destroyed under the conditions of high temperature, acid and alkali, so the biological activity and biochemical properties are completely lost, that is, the activity is lost.

Temperature on the rate of enzyme reactions.

There is a big influence, there is an optimal temperature, and on both sides of the optimal temperature, the reaction rate is relatively low.

Temperature reacts to enzymatism.

The effect of the rate is twofold: on the one hand, when the temperature increases, the reaction speed also increases, which is similar to the general chemical reaction.

The same. On the other hand, the enzyme is gradually denatured with the increase of temperature, that is, the reaction rate of the enzyme is reduced by reducing the active enzyme. The optimal temperature of the enzyme is the result of the equilibrium of these two processes, and when it is below the optimal temperature, the former effect is bright, and above the optimal temperature, the latter effect is dominant, and thus the enzyme activity.

Rapid loss, the rate of reaction decreases very quickly.

The optimal temperature is not a characteristic physical constant of the enzyme, but a combination of the above effects, it is not a fixed value, but related to the length of the time of the enzyme, the enzyme can tolerate a higher temperature for a short time, and then when the enzyme reaction time is extended, the optimal temperature moves in the direction of the temperature decrease. Therefore, strictly speaking, the optimal temperature is only available if the enzyme reaction time has been specified.

The optimal temperature is not a characteristic physical constant of the enzyme, but a combination of the above effects, it is not a fixed value, but also related to the length of the enzyme's action time, that is, the longer the storage time for the activity of the enzyme, the optimal temperature will be lower, so it can be explained that the low temperature is more conducive to preservation.

In addition, enzymes are more tolerant to temperature when dry than when wet, so enzymes made into dry powders are easier to store.

Wrong! The higher the enzyme activity, the corresponding temperature should be the temperature at which it acts.

The preservation of the enzyme is to maintain its low activity of the sensitivity, otherwise the non-auspicious and specific reactions will be too much, and the general preservation of the macro will be stored in -20 degrees of glycerol.

Within a certain temperature range,Enzyme activityStrengthens with increasing temperature. The temperature at which the activity of the enzyme is the highest is the optimal temperature of the enzyme. If the optimal temperature is exceeded, the activity of the enzyme gradually decreases or even stops.

High temperature denatures and inactivates the enzyme, and the activity cannot be restored, and low temperature only reduces the activity, and the activity can be restored without inactivation.

Enzyme activity moves thermally as the temperature increases.

Accelerates, increases the chance of molecular collisions, enzymatic reactions.

Rate increases. <>

1. Many of the polar groups in the enzyme molecule have different dissociation states at different pH, and only in a certain dissociation state is it the easiest to bind to the substrate or have the greatest catalytic activity, changing the substrate and coenzyme containing the dissociable group.

State of charge: Affects the affinity of the enzyme to it.

Spatial conformation influencing centers of enzyme activity.

2. Temperature and enzyme activity residual: each enzyme can only work within a certain range of temperature, the temperature when the enzyme shows maximum activity is called the optimal temperature of the enzyme, when it is lower than the optimal temperature, with the decrease of temperature, the activity does not decrease, and the catalytic efficiency of the enzyme is zero within a certain range, and the activity of the enzyme is inhibited at this time.

3. The temperature of the vertical bond panicle was restored to the most timely, and the activity of the enzyme gradually increased to the maximum. When the temperature is higher than the optimal temperature, the activity of the enzyme decreases rapidly as the temperature rises, and when it reaches a certain limit, it will be inactivated due to denaturation. At this time, even if the optimal temperature is restored, the activity of the enzyme will not be restored.

Summary. Low temperature is suitable for the preservation of enzymes, low temperature will maintain its activity, because high temperature enzymes will be inactivated, and they will be inactivated until a certain temperature is reached, so in order to prevent accidents, cryopreservation is used, because when low temperature is stored, the activity of the enzyme will not be lost, but it will be inhibited, and when the temperature is restored, the activity will naturally recover.

Low temperature is suitable for the preservation of enzymes, low temperature will maintain its activity, because high temperature enzymes will lose their arguments, and they will be inactivated only when they reach a certain temperature, so in order to prevent accidents, they will use cryopreservation to solve the manuscript, because when low temperature preservation, the activity of the enzyme will not be lost, but it will be inhibited.

But it's not that the lower the better.

The storage temperature of the remaining part of the enzyme is generally 0 -4, but some enzymes are easy to inactivate and destroy the spinal ridge at low temperature, because the weakening of the hydrophobic interaction between the subunits at low temperature will cause the dissociation of the enzyme. In addition, the ice crystallization of sub-zero infiltrating solutes can also cause salt concentration, resulting in a change in the pH value of the solution, which may cause the intersulfhydryl group of the enzyme to become a dimercaptobond, damage the active center of the enzyme, and denature the enzyme.

Does a pH that is too high or too low affect both enzymes?