“…An enzyme that has attracted interest in studies designed to sort out some of these factors is cytochrome c peroxidase (ferrocytochrome ¿¡hydrogen peroxide oxidoreductase; EC 1.11.1.5;CcP).1 It is a 34-kDa, single-subunit native ferriheme enzyme from bakers' yeast that forms a reversible complex with various species of ferrocytochrome c in the process of reducing hydrogen peroxide to water (Yonetani, 1976; Kang et al, 1977Kang et al, , 1978 Kraut, 1981; Bosshard et al, 1991). CcP and cytochromes c from the three species used in this work (horse, tuna, and yeast) are relatively small, water-soluble proteins that have been well characterized by X-ray diffraction methods so that structures are readily available (Poulos et al, 1980;; Swanson et al, 1977; Takano & Dickerson, 1981; Louie et al, 1988; Louie & Brayer, 1990). In addition, both static and dynamic molecular modeling studies (Poulos & Kraut, 1980;Northrup et al, 1988) as well as extensive steady-state and transient kinetic studies (Kang et al, 1977; Kang & Erman, 1982; Erman et al, 1987;Hazzard et al, 1987Hazzard et al, , 1988aLiang et al, 1988;) have been performed on CcP/cytochrome c complexes.…”