The preparation and kinetic properties of multiple forms of chicken brain acetylcholinesterase

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Abstract
A method for preparing various forms of acetylcholinesterase (A ChE) from chicken brain has been developed and they have been characterized in terms of kinetic parameters such as Km, rate constant (k), turnover number (kp), specificity constant (ksp), Vmax and half‐life (t1/2). The solubility experiments show that, there are two major forms of A ChE i.e. water‐soluble and membrane‐bound A ChE (MBA ChE). The MBA ChE shows several subforms, and on the basis of percentage activity only three MBA ChE forms have been selected for complete characterization by various kinetic parameters. It was found that these three forms of MBA ChE demonstrate significant differences in their kinetic properties.