Abstract
The concentration-dependent self-association of α-chymotrypsin is known to be influenced by various factors including the presence of small molecules and autolysis products. In this connection the effect of various amino acids on the self-association of α-chymotrypsin has been studied, as a point of interest, by measuring the sedimentation coefficient of α-chymotrypsin. The influence of an amino acid is seen to be governed by the nature of its side chain. Some amino acids do not affect the self-association of α-chymotrypsin at all while some affect it moderately and some others considerably. Functional groups such as the - OH group of Ser or the phenolic ring of Tyr do not seem to influence self-association behaviour. Based on these effects, amino acids could be categorized into 3 groups. Activity studies in the presence of amino acids indicate that the site of self-association and the active-site are probably mutually exclusive.
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Ramakrishna, T., Pandit, M.W. Self-association of α-chymotrypsin: Effect of amino acids. J Biosci 13, 215–222 (1988). https://doi.org/10.1007/BF02712143
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DOI: https://doi.org/10.1007/BF02712143