Spectroscopic properties of Carcinus aestuarii hemocyanin and its structural subunits.
Spectroscopic properties of Carcinus aestuarii hemocyanin and its structural subunits.
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河口癌血蓝蛋白及其结构亚基的光谱特性。
DOI：
10.1016/s1386-1425(99)00172-9
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发表时间：
1999
期刊：
影响因子：
--
通讯作者：
W. Voelter
中科院分区：
文献类型：
--
作者：
P. Dolashka;R. Hristova;S. Stoeva;W. Voelter
用快速蛋白质液相色谱（FPLC）离子交换层析法纯化出了一种由三条主链和一条次链组成的血蓝蛋白（Hc）。N端氨基酸序列分析表明，C. aestuarii与已知的其他节肢动物血蓝蛋白的N-末端序列进行了比较。用远紫外、圆二色性和荧光光谱等方法研究了不同处理条件下的构象变化。通过荧光光谱法测定的结构亚基的临界温度Tc在52-59°C的范围内，并且与通过CD光谱法测定的解链温度Tm（49-55°C）一致。十二聚体Hc在水中对盐酸胍的稳定化自由能Δ GDH 2 O比分离的亚基高1.3倍，而Ca 1比其他SS高1倍。研究表明，天然十二聚体对各种变性剂（温度和盐酸胍）的构象稳定性表明，四级结构通过结构亚基之间的低聚而稳定，并且不能排除糖mojeties的结构作用的可能性。
Hemocyanin (Hc) of Carcinus aestuarii contains three major and one minor electrophoretically separable polypeptide chains which were purified by fast protein liquid chromatography (FPLC) ion exchange chromatography. N-terminal amino acid sequences of four structural subunits (SSs) from C. aestuarii were compared with known N-terminal sequences from other arthropodan hemocyanins. The conformational changes, induced by various treatments, were monitored by far UV, CD and fluorescence spectroscopy. The critical temperatures for the structural subunits, Tc, determined by fluorescence spectroscopy, are in the region of 52–59°C and coincide with the melting temperatures, Tm(49–55°C), determined by CD spectroscopy. The free energy of stabilization in water, ΔGDH2O, toward guanidinium hydrochloride is about 1.3 times higher for the dodecameric Hc as compared to the isolated subunits and about one time higher for Ca1, comparing with other SSs. The studies reveal that the conformational stability of the native dodecamer towards various denaturants (temperature and guanidinium hydrochloride) indicate that the quaternary structure is stabilized by oligomerization between structural subunits, and the possibility of a structural role of the sugar mojeties cannot be excluded.
钴（II）取代的血蓝蛋白中偶联双核中心的制备和光谱表征。
影响因子：
2.9
作者：
Bubacco,L;Magliozzo,RS;Beltramini,M;Salvato,B;Peisach,J
通讯作者：
Peisach,J