水分子网络的结构和动态是糖化物外酶的催化效率的基础

Sukanya Luang1, Xavier Fernández-Luengo2, Victor A Streltsov3

  • 1School of Agriculture, Food and Wine, and Waite Research Institute, Faculty of Sciences, Engineering and Technology, University of Adelaide, Adelaide, SA, Australia.

PubMed
概括

在甘氨酸化酶中研究一种特定的谷氨酸揭示了它在协调水分子以有效分解碳水化合物的关键作用. 破坏这种网络会显著损害酶催化,从而提供了对酶功能的洞察.

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