The concurrent effects of two enzyme inhibitors have been analysed previously with the Yonetani-Theorell plot to obtain insight into the interactions between bound inhibitors. This procedure, like many other traditional graphical methods in enzymology, is based on the estimation of intersecting tendencies in a family of lines. In a recent paper from this laboratory [Chan (1995) Biochem. J. 311,...

The halogenases are a group of enzymes that have only come to the fore over the last 10 years thanks to the discovery and characterization of several novel representatives. They have revealed the fascinating variety of distinct chemical mechanisms that nature utilizes to activate halogens and introduce them into organic substrates. Computational studies using a range of approaches have already ...

Now, more than ever, enzymology and its development can be considered of vital importance to the progression of the biological sciences. With an increase in the numbers of enzymes being identified from genomic studies, enzymology is key to defining the structural and functional properties of these enzymes in order to establish their mechanisms of action and how they fit into metabolic networks....

Studies of the non-enzymatic decarboxylation of /3-keto acids have shown that it is the keto form of the 8-keto acid which loses CO2 to form an enol of the product. This was demonstrated for dimethylacetoacetic acid by Pedersen (1) and for dimethyloxalacetic acid by Steinberger and Westheimer (2). These latter authors studied the catalytic effect of metal ions on the decarboxylation reaction an...

The combination of heterogeneous catalysis and biocatalysis into one-pot reaction cascades is a potential approach to integrate enzymatic transformations existing chemical infrastructure.

Yu A.-N., Tang L.-P. (2016): Kinetics of non-enzymatic browning reaction from the l-ascorbic acid/l-cysteine model system. Czech J. Food Sci., 34: 503–510. The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125–155°C for 10–120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed ...