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. Author manuscript; available in PMC: 2014 Jan 22.
Published in final edited form as: Biochemistry. 2013 Jan 11;52(3):466–476. doi: 10.1021/bi301341r

Figure 3.

Figure 3

Sensitivity of Kapp-PEP for the wild type (black, filled circles) and C436A (red) L-PYK proteins to short (8 min.) incubation with H2O2. Exposure to concentrations up to 100 mM did not alter Vmax activity (data not shown). Wild type protein (black, open squares) in the presence of 2 mM DTT was included as a control. Data collection was replicated by multiple individuals using different protein preparations. Although general features were maintained in replicates (i.e. the wild type protein being much more sensitive to H2O2 as compared to C436A), there was considerable variability between protein preps in the Kapp-PEP determined for a given protein at a given H2O2 concentration. A representative comparison is included here.