FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (19): 157-160.doi: 10.7506/spkx1002-6630-201119034

• Bioengineering • Previous Articles     Next Articles

Thermodynamics of 10-23 DNAzyme Cleavage Reaction Evaluated by Microcalorimetric Method

ZHOU Guo-yan,LI Xuan-chen,WANG Ai-min,LAN Hao,XING Hua   

  1. (Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China )
  • Published:2011-10-12

Abstract: The sequence of 2031 site in anterior HBV C/C area was selected as the substrate RNA fragment to synthesize the corresponding 10-23 DNAzyme. Under mimic physiological conditions, the thermodynamics of 10-23 DNAzyme was evaluated by microcalorimic method. Heat-flow curves were plotted to obtain the initial reaction rate (v0) at various concentrations of the substrate RNA. The maximum rate (vmax), Michaelis-menten constant (Km) and catalytic constant (Kcat) of 10-23 DNAzyme were obtained from the established Lineweaver-Burk plot of 1/v0 against 1/[S] to be 2.5 × 10-9 mol/(L ·s), 0.045 nmol/L and 0.107 min-1, respectively.

Key words: 10-23 DNAzyme, cleavage reactio, microcalorimetric method, thermodynamics

CLC Number: