EXTENSION OF THEORY OF LINKED FUNCTIONS TO INCORPORATE EFFECTS OF PROTEIN HYDRATION

被引:242
作者
TANFORD, C
机构
[1] Department of Biochemistry Duke University Medical Center Durham
基金
美国国家卫生研究院; 美国国家科学基金会;
关键词
D O I
10.1016/0022-2836(69)90143-0
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The effect of a low-molecular weight substance on a macromolecular equilibrium may result from changes in hydration that accompany the macromolecular reaction, as well as from changes in the extent of binding of the added substance. An effect observed at low concentrations of the added substances (e.g. allosteric effects in enzyme control) is almost certainly the result of binding of the added substance, as has heretofore been suggested; but changes in hydration are likely to have an important role in effects observed at high concentrations of the added substance (e.g. the dissociation of hemoglobin by the addition of salt). © 1969.
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页码:539 / &
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