Synthesis by Enzymatic Catalysis VI—An Investigation of Chemical Modification of HRP by Fourier Transform Infra-Red Vibrational Spectroscopy

Abstract

Horseradish peroxidase was chemically conjugated on its carbohydrate moieties with short aliphatic chains (C₈ and C₁₆). An analytical method using FT.IR spectroscopy was developed to analyze this alteration in enzyme structure. This method is non-destructive, and can be applied directly to samples of the reaction mixture. More general applications of this technique are described and discussed.

Key Words:

• Horseradish peroxidase
• Enzymatic modification
• FT.IR spectroscopy