Enzyme deactivation temperature influence

Most ultrasonic experiments are carried out in temperature controlled systems to ensure that isothermal conditions are maintained. Even a small general increase in microbial temperature can influence both the active and passive transport systems of the cell membrane/wall and this in turn may lead to an increased uptake of compounds. If the temperature is not controlled then sonication could result in a large temperature increase which will lead to the denaturation (deactivation) of enzymes, proteins and other cellular components present within the microorganism [7]. 

In the following sections, we will discuss the influence of several reaction parameters such as temperature, degree of stirring, and the presence of gas/liquid surfaces on the deactivation behavior of proteins. Mechanisms of enzyme inactivation and aggregation are still poorly understood so, in the best case, the rate of activity loss can be correlated with system parameters such as surface area, power input, or collision frequency. However, the ability to control the resistance of an enzyme to inactivation due to exposure to elevated temperatures is essential for the understanding of thermophilic behavior and for developing rational approaches to enzyme stabilization. 

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