抄録
The effect of ionic properties of poly (L-Glu) [poly (L-Glutamic acid)] and poly (L-Lys) [poly (L-Lysine)] on metal-catalyzed fatty acid oxidation were studied as a model of metal-fatty acid-protein interaction in aqueous solution.
In the poly (L-Glu) system, most of added Fe3+ combined with poly (L-Glu), and the resultant Fe3+ poly (L-Glu) complex caused the inhibition of the oxidant activity of added Fe3+.
On the other hand, about 70% of added Cu2+ was remained in ionic state in the poly (L-Glu) system, and the oxidant activity of added Cu2+ was observed.
In the poly (L-Lys) system, the insoluble fatty acid-poly (L-Lys) complex was formed, and most of added metal ion was contained in the complex. The rate of metal catalyzed fatty acid oxidation increased with an increase in poly (L-Lys) concentration and witn a rise in temperature under the formation of the insoluble fatty acid-poly (L-Lys) complex.
