Tewari Y B
Chemical Thermodynamics Division, National Institute of Standards and Technology, Gaithersburg, MD 20899.
Appl Biochem Biotechnol. 1990 Mar;23(3):187-203. doi: 10.1007/BF02942054.
The thermodynamics of 10 industrially-important, enzyme-catalyzed reactions are examined. The reactions discussed are: the conversions of penicillin G to 6-amino-penicillinic acid using the enzyme penicillin acylase; starch to glucose using amylases; glucose to fructose using glucose (xylose) isomerase; cellulose to glucose using cellulase; fumaric acid and ammonia to L-aspartic acid using L-aspartase; transcinnamic acid and ammonia to L-phenylalanine using L-phenylalanine ammonia lyase; L-histidine to urocanic acid and ammonia using L-histidine ammonia lyase; lactose to glucose and galactose using lactase; and the reactions catalyzed by amino acylases and proteases. The selection of these processes was based on the economic value of the products and their intrinsic industrial importance. The available thermodynamic properties, such as equilibrium constants, Gibbs energies (delta G degrees), enthalphies (delta H degrees), and heat capacity changes (delta Cp degrees) of these enzyme-catalyzed reactions, are reviewed and summarized. Recommendations are made for future research in this area.
本文研究了10种具有工业重要性的酶催化反应的热力学。所讨论的反应包括：使用青霉素酰化酶将青霉素G转化为6-氨基青霉烷酸；使用淀粉酶将淀粉转化为葡萄糖；使用葡萄糖（木糖）异构酶将葡萄糖转化为果糖；使用纤维素酶将纤维素转化为葡萄糖；使用L-天冬氨酸酶将富马酸和氨转化为L-天冬氨酸；使用L-苯丙氨酸解氨酶将反式肉桂酸和氨转化为L-苯丙氨酸；使用L-组氨酸解氨酶将L-组氨酸转化为尿刊酸和氨；使用乳糖酶将乳糖转化为葡萄糖和半乳糖；以及由氨酰酶和蛋白酶催化的反应。这些过程的选择基于产物的经济价值及其内在的工业重要性。本文回顾并总结了这些酶催化反应的现有热力学性质，如平衡常数、吉布斯自由能（ΔG°）、焓（ΔH°）和热容变化（ΔCp°）。并对该领域未来的研究提出了建议。
