Chemical Modifications That Inhibit Gelation of Sickle Hemoglobin
Substitution of the N-terminal amino groups with pyridoxal compounds inhibits gelation and increases the solubility of deoxy sickle hemoglobin (Hb S). Pyridoxylation of the α chains has considerably more effect than that of the β chains. The increase in minimum gelling concentration of Hb S that res...
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| Veröffentlicht in: | Proc Natl Acad Sci U S A |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
National Academy of Sciences
1974
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC388258/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4524653/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.71.4.1504 |
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