THE EFFECT OF PORE DIFFUSION ON THE SHAPE OF THE PH AND TEMPERATURE PROFILES OF IMMOBILIZED ENZYMES

The effect of diffusion on the pH and temperature profiles of immobilized enzymes has been quantitatively assessed using the theory of pore diffusion. The pH profiles of immobilized enzyme systems varied from those of soluble ones to the square root of the relative values of the soluble ones depending on the degree of pore diffusion limitation. Also the decrease in activation energy was predicted quantitatively with considerable accuracy in terms of effectiveness factor. The experimental pH profiles of a few immobilized enzymes were compared with those theoretically predicted.