QUANTUM-CHEMICAL ANALYSIS OF THE ACTIVE SITE OF SUBTILISIN AND IMPROVING THE EFFICIENCY OF ENZYMATIC CATALYSIS IN FOOD TECHNOLOGY

Abstract

The article presents the results of quantum-chemical study of influence of electrochemically activated water on the catalytic activity of proteolytic enzyme subtilisin, producer - Bacillus licheniformis. Influence of activated dispersion media on the distribution of atomic charges and electrostatic potential of the active site of the subtilisin molecule has been determined. Identified specific areas, which are donors and acceptors of protons. The mechanism of catalysis was studied at the molecular level andjustifies the conclusions of the higher activity of the enzyme in an activated environment.

Keywords

• молекула субтилизина
• электрохимически активированная вода
• квантово-хи-мические расчеты
• электростатический потенциал
• активность ферментов
• the subtilisin molecule
• the electrochemically activated water
• quantum-chemical calculations
• electrostatic potential
• the activity of enzymes