The Equilibrium Model for the effect of temperature on enzymes Insights and implications

摘要

A new, experimentally-validated "Equilibrium Model" describes the effect of temperature on enzymes, and provides a new mechanism for the reversible loss of enzyme activity with temperature. It incorporates two new, fundamental parameters that allow a complete description of the effect of temperature on enzyme activity: ΔH_(eq) and T_(eq). ΔH_(eq) emerges as an intrinsic and quantitative measure of enzyme eurythermal adaptation, while T_(eq), the equilibrium temperature, has fundamental and technological significance for our understanding of the effect of temperature on enzymatic reactions. For biotechnological purposes, these parameters need to be considered when enzymes are applied or engineered for activity at high temperatures.