Enzyme inhibition

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JTeighty
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Enzyme inhibition

Post by JTeighty » Wed Feb 10, 2010 1:55 pm

Hi,

Do enzymes get denatured/inhibited by common preservatives such as sorbic acid or does sorbic acid only work against microorganisms?

Take Catechol Oxidase an an example. Would sorbic acid inhibit the enzyme?

What else would inhibit them besides the obvious ones e.g. pH, temperature...

Thanks

JT80

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JackBean
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Post by JackBean » Wed Feb 10, 2010 3:10 pm

pH and temperature are not much specific and they are not technically inhibitors

If you want to find inhibitors of your enzyme, look here:
http://www.brenda-enzymes.org/
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.

JTeighty
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Re:

Post by JTeighty » Wed Feb 10, 2010 6:38 pm

JackBean wrote:pH and temperature are not much specific and they are not technically inhibitors

If you want to find inhibitors of your enzyme, look here:
http://www.brenda-enzymes.org/


Thanks a lot :-)

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