While most current applications of high pressure (HP) are for inactivating deleterious
enzymes, there is evidence that high pressure can induce stabilization and activation of …

Elevated hydrostatic pressure has been used to increase catalytic activity and thermal
stability of α‐chymotrypsin (CT). For an anilide substrate, characterized by a negative value …

High-pressure (HP) biotechnology is an emerging technique initially applied for food
processing and more recently in pharmaceutical and medical sciences. Pressure can …

Recent large-scale studies illustrate the importance of electrostatic interactions near the
surface of proteins as a major factor in enhancing thermal stability. Mutagenesis studies …

In recent years, there has been increasing interest in exploiting the effects of applied
pressure on biological systems. During the past few years, progress in research into the use …

High-pressure processing has potential for food preservation purposes because it can
inactivate microorganisms and enzymes. In order to implement this new technology in the …

Pressure is a thermodynamic parameter whose unique effects on biological systems are
increasingly being studied in a growing number of scientific fields. As such, the effects of …

We describe the stabilization by pressure of enzymes, including a hydrogenase from
Methanococcus jannaschii, an extremely thermophilic deep-sea methanogen. This is the …

Enzymes may be redesigned to permit catalysis in non-aqueous solvents by engineering
their amino acid sequences, thereby altering their physical and chemical properties to suit …

Publisher Summary The study of the effects of pressure on biochemical systems is important
for many reasons. An understanding of the ways in which temperature, pressure, and the …