The effect of salt concentration on the iron-binding properties of human transferrin.
The effect of salt concentration on the iron-binding properties of human transferrin.
复制标题
盐浓度对人转铁蛋白铁结合特性的影响。
DOI：
10.1042/bj2010527
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发表时间：
1982
期刊：
影响因子：
--
通讯作者：
Moreton,K
中科院分区：
文献类型：
--
作者：
Williams,J;Chasteen,ND;Moreton,K
用尿素/聚丙烯酰胺凝胶电泳研究了转铁蛋白铁结合特性的盐依赖性。平衡条件下的N-末端和C-末端结合位点之间的铁的分布和铁从两个网站的释放速率进行了研究。结果发现，盐增加了铁结合的热力学稳定性在N-末端网站相对于C-末端网站。对于铁释放的动力学观察到类似的行为，其中盐延缓从N-末端位点去除铁的速率，但促进从C-末端位点去除。
The salt dependence of the iron-binding properties of transferrin was studied by urea/polyacrylamide-gel electrophoresis. The distribution of iron between the N-terminal and C-terminal binding sites under equilibrium conditions and the rates of release of iron from the two sites were studied. It was found that salt increases the thermodynamic stability of iron binding in the N-terminal site relative to the C-terminal site. Similar behaviour is observed for the kinetics of iron release, where salt retards the rate of removal of iron from the N-terminal site but facilitates removal from the C-terminal site.