Stopped‐Flow Studies of Changes in Fluorescence of 8‐Anilino‐1‐naphthalene Sulfonic Acid Caused by Magnesium and Salt Binding to Yeast Enolase

Abstract

Stopped‐flow studies of magnesium and salt (potassium chloride and acetate) effects on yeast enolase were carried out by following 8‐anilino‐1‐naphthalenesulfonic acid fluorescence changes. The fluorescence changes appear to be largely caused by subunit association and dissociation, though there is evidence in some reactions for large changes in fluorescence occurring within the dead time of the stopped‐flow measurements. These data are combined with measurements of initial enzyme activity after incubation in various solvents with or without magnesium to obtain subunit association and dissociation rates. From these, it is concluded that magnesium and the salts act by directly changing the affinities of the subunits for each other, apparently by producing a rapid change in protein conformation. Copyright © 1976, Wiley Blackwell. All rights reserved