Essential carboxyl residues in yeast enolase. |
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| Authors: | A L George C L Borders |
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| Institution: | Department of Chemistry, College of Wooster, Wooster, Ohio 44691 USA |
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| Abstract: | 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. |
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| Keywords: | To whom inquiries should be addressed |
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