Kinetic study of the effects of solvation on the dimerization process of alpha-chymotrypsin.

Abstract

The dimeric association process of alpha-chymotrypsin has been studied with the aid of a stopped-flow spectrophotometer at various temperatures and pH values. From the temperature dependences of the forward reaction rate constant (kf) and the equilibrium dimerization constant (KD), the reaction system observed here is concluded to be entropy-driven. The increase in entropy can be attributed to the release of water molecules from both the active site and the surface part of the protein molecule during the course of dimerization. From the pH dependences of the reaction rate constants and the equilibrium constant, the reaction is concluded to depend strongly on the dissociations of the site between the carboxyl group of the aspartic acid and imidazolyl group of the histidine residues (in the higher pH region), and the site between the imidazolyl group of the histidine and the carboxyl group of the tyrosine residue (in the lower pH region), respectively.