Flexibility and Hydration of Candida Antarctica Lipase B in Organic Solvents

Abstract

the heat capacity associated with the formation of the complex. The position of the peak gives the energy of the barrier. The peak position and width depend on lipid chain length and saturation and physicochemical properties of the membrane. The energy barrier is crucial to the determination of the level of enzymatic activity and is hypothesized to be the microscopic origin of the "interface quality effects". Results of activity measurements showing precisely the role of the barrier are presented.