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Structure and Function Relationships in Biochemical Systems pp 295–308Cite as

Flavoproteins: Correlation of Structure and Function

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Part of the book series: Advances in Experimental Medicine and Bioligy ((AEMB,volume 148))

Abstract

The differences in properties among different flavoproteins and their differences from the free coenzymes have long intrigued workers in this field. For example, in the oxidized state, free flavins have an intense greenish yellow fluorescence, which is mostly quenched, sometimes partially, and often completely, on incorporation into a particular flavoprotein. In the reduced state, free flavins react rapidly with oxygen, through a complex series of reactions involving flavin hydroperoxide, flavin radical and superoxide radical, yielding finally oxidized flavin and H2O2. Some flavoproteins retain this ability to react rapidly with O2, others lose it almost completely.

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Author information

Authors and Affiliations

  1. Department of Biological Chemistry, University of Michigan, Ann Arbor, Michigan, 48109, USA

    Vincent Massey

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  1. Vincent Massey
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Editor information

Editors and Affiliations

  1. University of Rome, Rome, Italy

    Francesco Bossa , Alessandro Finazzi-Agrò  & Roberto Strom ,  & 

  2. CNR Center of Molecular Biology, Rome, Italy

    Emilia Chiancone

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© 1982 Plenum Press, New York

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Massey, V. (1982). Flavoproteins: Correlation of Structure and Function. In: Bossa, F., Chiancone, E., Finazzi-Agrò, A., Strom, R. (eds) Structure and Function Relationships in Biochemical Systems. Advances in Experimental Medicine and Bioligy, vol 148. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9281-5_24

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  • DOI: https://doi.org/10.1007/978-1-4615-9281-5_24

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-9283-9

  • Online ISBN: 978-1-4615-9281-5

  • eBook Packages: Springer Book Archive

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