Comparative studies of native and recombinant horseradish peroxidase upon irradiation and other inactivating factors

Comparative studies of native and recombinant horseradish peroxidase inactivation in the enzymatic reaction course under elevated temperatures and radiation have been performed. The protective effect of the carbohydrate component of the native peroxidase assuring the enzyme stabilization against different inactivating factors has been shown. It is suggested that radiation-induced inactivation leads to the changes in hemine interaction with the protein component and in the conformational mobility at the enzyme active center. 11 refs.; 5 figs