The effect of magnesium on some physical properties of yeast enolase.
The effect of magnesium on some physical properties of yeast enolase.
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镁对酵母烯醇酶某些物理性质的影响。
DOI：
10.1016/s0021-9258(18)96574-9
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发表时间：
1966
期刊：
影响因子：
--
通讯作者：
G. Weber
中科院分区：
文献类型：
--
作者：
J. Brewer;G. Weber
通过沉降速度和荧光偏振测量表明，添加镁后，酵母烯醇化酶在溶液中变得更加致密。这与酶的吸收、荧光发射和荧光偏振光谱以及热稳定性的变化有关。有证据表明，这种结构变化是由每摩尔蛋白质结合1mol金属而产生的。通过荧光滴定测定的解离常数为1.8±0.5x10-6m。
It is shown by sedimentation velocity and polarization of fluorescence measurements that yeast enolase in solution becomes more compact on addition of magnesium. This is associated with changes in absorption, fluorescence emission, and fluorescence-polarization spectra, as well as in the thermal stability of the enzyme. Evidence is presented that this structural change is produced by the binding of 1 mole of metal per mole of protein. The dissociation constant, as determined by fluorimetric titrations, is 1.8 ± 0.5x10-6m.