Inactivation of enzymes under high pressure : II. Inactivation of bacterial al-proteinase and β-amylase of barley under high pressure

Abstract

Inactivations of al-proteinase (EC 3. 4. 4. 16) of B. subtilis and of β-amylase (EC 3. 2. 1. 2) of barley under pressures up to 10, 000kg/cm^2, and 7, 000kg/cm^2, respectively, have been investigated. The inactivations of both the enzymes by heat are retarded by applications of pressure up to certain magnitudes (ca. 2, 000kg/cm^2). Further increase of pressure, however, strongly facilitates the inactivatims and very rapid inactivations take place even at room temperature by the application of pressures above certain magnitudes. The inactivations are of first order with respects to enzyme concentrations. From the data of these enzymes together with the data of α-amylases hitherto obtained, thermodynamic quantities concerning the rate processes were calculated and the general scheme of the inactivation of enzymes under high pressure was discussed.