EFFECT OF SIDE-CHAIN DEUTERATION ON PROTEIN STABILITY
EFFECT OF SIDE-CHAIN DEUTERATION ON PROTEIN STABILITY
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DOI：
10.1021/bi00883a002
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发表时间：
1965-01-01
期刊：
影响因子：
2.9
通讯作者：
KATZ, JJ
中科院分区：
文献类型：
--
作者：
HATTORI, A;CRESPI, HL;KATZ, JJ
本文研究了生长于H_20和D_20中的蓝绿藻Plectonema calothricoides、Phormidium lurcium和Synechococcus lividus的原藻蓝蛋白和半藻蓝蛋白在H_20和D_20中的热变性。在H2O和D2O溶液中，氘代藻蓝蛋白的热变性临界温度总是显著低于原藻蓝蛋白。临界
Thermal denaturation of protio-anddeu-teriophycocyanin, isolated from the blue-green algae Plectonema calothricoides, Phormidium luridum, and Synechococcus lividus, grownin H20 and D20, was studied in both H20 and D20. The critical temperatures of thermal denaturation of deuteriophycocyanins were always significantly lower than those for protiophyco-cyanins, in both H20 and D20 solutions. The critical