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Quenching of Protein Fluorescence by Oxygen. Detection of Structural Fluctuations in Proteins on the Nanosecond Time Scale
Quenching of the tryptophan fluorescence of native proteins was studied using oxygen concentrations up to 0.13 m, corresponding to equilibration with oxygen at a pressure of 1500 psi. Measurement of absorption spectra and enzymic activities of protein solutions under these conditions reveal no signi...
Gorde:
| Argitaratua izan da: | Biochemistry |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
1973
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6945976/ https://ncbi.nlm.nih.gov/pubmed/4200894 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/bi00745a021 |
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