Salting effects in cinnamoyl-chymotrypsin deacylation.

The influence of inorganic salts on the trans-cinnamoyl-chymotrypsin deacylation kinetics at 25 degrees C and various pH values has been studied: KCl (pH 6.0-13.4), CsCl (pH 9.8 and 13.1), NaCl and Na2SO4 (pH 9.8). Each salt was found to accelerate the reaction with different effectiveness which depended upon pH. The data show that the acyl-enzyme occurs in two forms, which are seen kinetically by different salting effects in deacylation; the equilibrium between the forms is controlled by an ionizing group in the enzyme with pKa about 12.