ESSENTIAL CARBOXYL RESIDUES IN YEAST ENOLASE

被引：33

作者：

GEORGE, AL ^{[1
]}

BORDERS, CL ^{[1
]}

机构：

[1] COLL WOOSTER,DEPT CHEM,WOOSTER,OH 44691

来源：

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1979年 / 87卷 / 01期

关键词：

D O I：

10.1016/0006-291X(79)91646-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Yeast enolase (EC 4.2.1.11) is rapidly inactivated at pH 6.1 by three different water-soluble carbodiimides - 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride, 1-cyclohexyl-3-(2-morpholinoethyl)-carbodiimide metho-p-toluenesulfonate, and 1-ethyl-3-(4-azonia-4,4-dimethylpentyl)-carbodiimide iodide. Inactivation is most likely due to the modification of essential carboxyl residues at the enzyme active site. © 1979.

引用

页码：59 / 65

页数：7

共 25 条

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