EFFECT OF TEMPERATURE AND PH ON FACTOR-XIIIA FROM HUMAN PLACENTA

1. The activation of the native enzyme was achieved by a proteolytic procedure involving thrombin. 2. The pH profile was independent of the nature of the substrates assayed (casein or dimethylcasein plus putrescine). The optimum pH was between 7.6 and 7.9 and the pK values were 6.5/7 and 8.7/9. A cysteinyl residue appeared to be involved in the pH-dependence activity. 3. In the presence of calcium, the thermostability of enzyme was increased: the temperature at which enzyme lost half of its activity increased up to 7-degrees-C. 4. The kinetics of the thermal deactivation of F XIIIa depended on the presence or absence of calcium. 5. In its presence the reaction obeyed second order kinetics, while in its absence, the kinetics were of first order. In the first case, the irreversible thermal deactivation could be described by a two-step mechanism (N --> X --> D) while in the second case, the deactivation followed the simple model (N --> D). 6. Neither divalent cations like Sr2+, Ba2+, Mg2+, nor bovine serum-albumin and polyhydric alcohols were able to increase the thermostability of F XIIIa. 7. Thermal deactivation of F XIIIa did not appear linked to the redox state of enzyme, nor to the modification of SH groups. 8. We observed a good correlation between the loss of activity and the unfolding of the polypeptide chain of F XIIIa during heating. 9. The optimum temperature of F XIIIa activity was 40-degrees-C at pH 8 and 45-degrees-C at pH 7.