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Anikeyeva T. A., Yegorov V. V.
Effect of Lipids and
Aliphatic Acids Salts on the Activity of Peroxidase in Solution
Abstract
The
influence of the surfactants (SAS): lipids and fat acids salts on the activity
of horseradish peroxidase in solution was studied. With increasing surfactants
concentration the enzymatic rate first
decreased, then increased, and again decreased, up to zero in the case of fat
acids salts.Initial decreasing of the
rate is the result of the adsorbtion of SAS in the active centre of enzyme;
following increasing connected with the activation of peroxydase catalityc
centre and it is accessibility for the substrate; and the second decreasing
results from the screening of the active centre of enzyme by the SAS
associates.
Copyright (C) Chemistry Dept., Moscow State University, 2002
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