[Effect of surfactants on peroxidase activity. I. Effect of anionic surfactants].
The effect of various anionic surfactants on the initial rate of 5-aminosalicylic acid peroxidation with horseradish peroxidase was studied. With increasing surfactant concentration, this rate first decreased, then increased, and again decreased. We conclude that these changes were due to an inhibition of the enzyme, a subsequent change in the enzyme conformation accompanied by the enhanced accessibility of its active site to the substrate, and the final protein denaturation, respectively.
Skryabin State Academy of Veterinary Medicine and Biotechnology, Moscow, Russia.
A I
AI
Davletshin
V V
VV
Egorov
V P
VP
Zubov
D000838:Anions; D002087:Butyrates / Q000737:chemistry; D020148:Butyric Acid; D004791:Enzyme Inhibitors / Q000737:chemistry; D006735:Horseradish Peroxidase / Q000037:antagonists & inhibitors / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008163:Luminescent Measurements; D019804:Mesalamine / Q000737:chemistry; D008823:Micelles; D010084:Oxidation-Reduction; D011487:Protein Conformation; D011489:Protein Denaturation; D013329:Structure-Activity Relationship; D013501:Surface-Active Agents / Q000737:chemistry*
D000838:Anions; D002087:Butyrates; D004791:Enzyme Inhibitors; D008823:Micelles; D013501:Surface-Active Agents; D020148:Butyric Acid; D019804:Mesalamine; D006735:Horseradish Peroxidase