Inhibition of jack bean urease by thiols. Calorimetric studies

The influence of three thiol compounds: beta-mercaptoethylamine thioglycoli c acid and thioacetic acid on the urease-catalyzed hydrolysis of urea was s tudied. The reaction was carried out in phosphate buffer pH 7.0 at 25 degre es C The progress of the reaction was observed by means of a calorimetric m ethod using an isoperibol calorimeter. The total reaction progress curves, Delta T vs. t, were interpreted with the help of the integration Jennings-N iemann method and the inhibition constants were calculated. (C) 2000 Elsevi er Science B.V. All rights reserved.