Effect of mixed solvents on the formation of horseradish peroxidase compound I. The importance of diffusion-controlled reactions.
Effect of mixed solvents on the formation of horseradish peroxidase compound I. The importance of diffusion-controlled reactions.
复制标题
混合溶剂对辣根过氧化物酶化合物 I 形成的影响。扩散控制反应的重要性。
DOI：
10.1021/bi00632a023
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发表时间：
1977
期刊：
影响因子：
2.9
通讯作者：
Hewson Wd
中科院分区：
文献类型：
--
作者：
Dunford Hb;Hewson Wd
在甘油水溶液中，从过氧化氢形成辣根过氧化物酶的化合物I的速率常数与粘度无关。然而，当间氯过苯甲酸用于形成化合物I时，速率是粘度依赖性的，表明该反应是扩散控制的。在获得准确的信息扩散控制反应的问题进行了讨论，扩散控制的可能意义。乙醇已被用于在以前的研究中，以减少介质的介电常数，但它被发现，其对辣根过氧化物酶的主导作用是绑定到血红素离子的第六个协调位置。天然酶在不同环境中的稳定性进行了测试，通过差异吸收和圆二色性光谱和新的圆二色性数据的化合物I的报告。
: In aqueous glycerol solutions, the rate constant for the formation of compound I of horseradish peroxidase from hydrogen peroxide is independent of the viscosity. However, whem m-chloroperbenzoic acid is used to form compound I, the rate is viscosity dependent, indicating that this reaction is diffusion controlled. The problems in obtaining accurate information about diffusion-controlled reactions are discussed as is the possible significance of diffusion control. Ethanol has been used in previous studies to decrease the dielectric constant of the medium but it was found that its dominant effect on horseradish peroxidase was to bind to the sixth coordination position of the heme ion. The stability of the native enzyme in different environments was tested by difference absorption and circular dichroic spectroscopy and new circular dichroic data for compound I are reported.