Thermodynamics and kinetics of the electron transfer process of spinach plastocyanin adsorbed on a modified gold electrode

The reduction thermodynamics (DH0 rc and DS0 rc) and the kinetics of electron transfer for spinach plastocyaninadsorbed on a polycrystalline gold electrode coated with a mixed SAM made of 11-mercapto-1-undecanol and 11-mercapto-1-undecanoic acid were determined through cyclic voltammetry. Theadsorbed protein experiences a marked enthalpic stabilization of the oxidized state, likely due to the electrostaticinteraction of surface lysine(s) with the negatively charged SAM. The kinetic data indicate thatthe electron transfer process occurs through a tunnelling mechanism and that the distance between theprotein and the electrode surface can be calculated by the Marcus equation. The ionic strength of thesolution remarkably affects both the thermodynamics and the kinetics of the electron transfer processin a fashion which, for the former parameters, adheres to the Debye–Hückel model.