메뉴 건너뛰기




Volumn 14, Issue 6, 1987, Pages 375-383

Thermodynamics of the two step formation of horseradish peroxidase compound I

Author keywords

Horseradish peroxidase compound I; hydrostatic pressure; solvent effect; stopped flow; subzero temperatures

Indexed keywords

HORSERADISH PEROXIDASE;

EID: 0023275184     PISSN: 01757571     EISSN: 14321017     Source Type: Journal    
DOI: 10.1007/BF00262323     Document Type: Article
Times cited : (44)

References (41)
  • 2
    • 0016638707 scopus 로고
    • Structure of yeast hexokinase. IV. Low-resolution structure of enzyme-substrate complexes revealing negative co-operativity and allosteric interactions
    • (1975) J Mol Biol , vol.92 , pp. 279-289
    • Anderson, W.F.1    Steitz, T.A.2
  • 9
    • 0001277376 scopus 로고
    • The kinetics of the enzyme-substrate compound of peroxidase
    • (1943) J Biol Chem , vol.151 , pp. 553-575
    • Chance, B.1
  • 13
    • 84934865014 scopus 로고    scopus 로고
    • Douzou P, Barman TE, Travers F, Balny C (1985) Structural dynamics in enzyme activity and modulation. Proc. 16th FEBS Congress, A, pp 49–56, VNU Science Press
  • 20
    • 0014385432 scopus 로고
    • The catalase-hydrogen peroxide system. Kinetics of catalytic action at high substrate concentrations
    • (1968) Biochem J , vol.110 , pp. 617-620
    • Jones, P.1    Sugget, A.2
  • 23
    • 0020674436 scopus 로고
    • Error in the evaluation of Arrhenius and van't Hoff plots
    • (1983) Biochem J , vol.209 , pp. 277-280
    • Keleti, T.1
  • 27
    • 0014722597 scopus 로고
    • Enthalpy-entropy compensation phenomena in water solutions of proteins and small molecules: A ubiquitous property of water
    • (1970) Biopolymers , vol.9 , pp. 1125-1227
    • Luy, R.1    Rajender, S.2
  • 31
    • 0015416039 scopus 로고
    • Enthalpy of decomposition of hydrogen peroxide by catalase at 25°C (with molar extinction coefficients of H2O2 solutions in the UV)
    • (1972) Anal Biochem , vol.49 , pp. 474-478
    • Nelson, D.P.1    Kiesow, L.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.