Essential carboxyl residues in yeast enolase

Alfred L. George; C. L. Borders

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

Essential carboxyl residues in yeast enolase

Alfred L. George, C. L. Borders^*

^*Corresponding author for this work

Pharmacology

Research output: Contribution to journal › Article

35 Scopus citations

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.

Original language	English (US)
Pages (from-to)	59-65
Number of pages	7
Journal	Biochemical and Biophysical Research Communications
Volume	87
Issue number	1
DOIs	https://doi.org/10.1016/0006-291X(79)91646-2
State	Published - Mar 15 1979

ASJC Scopus subject areas

Biochemistry
Biophysics
Molecular Biology

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George, A. L., & Borders, C. L. (1979). Essential carboxyl residues in yeast enolase. Biochemical and Biophysical Research Communications, 87(1), 59-65. https://doi.org/10.1016/0006-291X(79)91646-2

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