1979
DOI: 10.1021/bi00581a030
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Myoglobin semisynthesis: removal of the amino-terminal valine of sperm whale myoglobin and its subsequent reincorporation

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Cited by 10 publications
(26 citation statements)
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References 33 publications
(29 reference statements)
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“…2, spectrum E), nearly identical to natural NE -acetimidylmyoglobin under the same conditions (Fig. 2, spectrum F), demonstrates the close tertiary structural similarity of the semisynthetic Mb with the native molecule (2).…”
Section: Methodsmentioning
confidence: 54%
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“…2, spectrum E), nearly identical to natural NE -acetimidylmyoglobin under the same conditions (Fig. 2, spectrum F), demonstrates the close tertiary structural similarity of the semisynthetic Mb with the native molecule (2).…”
Section: Methodsmentioning
confidence: 54%
“…The Na-NPS group was removed from fragment. 14-153 by treatment for 24 hr with 0.1 M 2-mercaptoethanol in H20, pH 7.0; the Na-Boc and 3,y-t-butyl groups were removed from fragments 6-153 The semisynthetic products were dissolved in water to a 1% concentration, and the pH was adjusted to 11.0 at 4°C (2). A stoichiometric amount of hematin dissolved in minimal 0.1 M NaOH was added dropwise and allowed to react 30 min before extensive dialysis against water.…”
Section: Methodsmentioning
confidence: 99%
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“…The myoglobin was maintained in the ferri form unless otherwise noted. Experimental methods for amino acid analysis, cellulose acetate electrophoresis, potentiometric hydrogen ion titrations, sequence determinations, and ultraviolet-visible spectroscopy are described elsewhere (DiMarchi et al, 1978(DiMarchi et al, , 1979. Purifications of products and intermediates by cation-exchange chromatography were typically performed with CM-Sephadex C-50 resin in phosphate buffer, ionic strength 0.01, pH 6.5, with anion-exchange chromatography performed with DEAE-Sephadex A-50 in 0.1 M Tris-HC1,' pH 9.2.…”
Section: Methodsmentioning
confidence: 99%
“…The terminal valine was cleaved as described (DiMarchi et al, 1979) by using 200 mg of dithioerythritol, 100 gL of anisole, and 10 g of trifluoroacetic acid (TFA) per gram of protein. The TFA was removed by rotary evaporation followed by vacuum.…”
Section: Methodsmentioning
confidence: 99%