Horseradish peroxidase. XXXII. pH dependence of the oxidation of L-(−)-tyrosine by compound I

Abstract

The rate of oxidation of L-(−)-tyrosine by horseradish peroxidase compound I has been studied as a function of pH at 25 °C and ionic strength 0.11. Over the pH range of 3.20–11.23 major effects of three ionizations were observed. The pKa values of the phenolic (pKa = 10.10) and amino (pKa = 9.21) dissociations of tyrosine and a single enzyme ionization (pKa = 5.42) were determined from nonlinear least squares analysis of the log rate versus pH profile. It was noted that the less acidic form of the enzyme was most reactive; hence, the reaction is described as base catalyzed. The rate of tyrosine oxidation falls rapidly with the deprotonation of the phenolic group.