首页> 外文期刊>Journal of enzyme inhibition and medicinal chemistry. >The influence of product instability on slow-binding inhibition.
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The influence of product instability on slow-binding inhibition.

机译:产品不稳定性对慢结合抑制的影响。

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摘要

We present a kinetic study of an enzyme reaction that takes place with slow-binding inhibition where the immediate product undergoes a spontaneous or induced process of decomposition. A kinetic study of an enzyme process, in which a slow-binding inhibition process and a decomposition of the immediate product of the reaction take place simultaneously is performed. The corresponding explicit concentration-time equations were obtained. Using the analytical solutions obtained, which were tested numerically, we suggest a procedure that allows the discrimination between the particular cases considered and the evaluation of the principal kinetic parameters of the reaction.
机译:我们提出了一种酶反应的动力学研究,该酶反应在缓慢结合抑制作用下发生,其中直接产物经历了自发的或诱导的分解过程。进行酶过程的动力学研究,其中缓慢结合抑制过程和反应的直接产物的分解同时发生。得到了相应的显式浓度时间方程。使用获得的分析溶液进行了数值测试,我们提出了一种程序,可以区分所考虑的特定情况和评估反应的主要动力学参数。

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