Comparative studies of stability of native and recombinant horseradish peroxidase inactivated by radiation and other factors

Comparative studies of the inactivation of native and recombinant horseradish peroxidase in the course of an enzymatic reaction, at elevated temperatures and in a wide range of radiation doses, have been performed. The protective effect of the carbohydrate component of the native peroxidase providing for stabilization of the enzyme against various inactivating factors was demonstrated. It was proposed that radioactive inactivation is related to dysfunction in heme interaction with the protein component and to an increase in the conformational mobility around the active site of the enzyme