Essential carboxyl residues in yeast enolase

Alfred L. George, C. L. Borders*

*Corresponding author for this work

Research output: Contribution to journalArticle

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 languageEnglish (US)
Pages (from-to)59-65
Number of pages7
JournalBiochemical and Biophysical Research Communications
Volume87
Issue number1
DOIs
StatePublished - Mar 15 1979

ASJC Scopus subject areas

  • Biochemistry
  • Biophysics
  • Molecular Biology

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