THERMAL-STABILITY OF HERRING DNA IN THE PRESENCE OF CLUPEINE FRACTIONS

被引：2
|
作者：
BARONE, G
DAURIA, G
DELVECCHIO, P
PAOLILLO, L
机构：
来源：
THERMOCHIMICA ACTA | 1990年 / 162卷 / 01期
关键词：
D O I：
10.1016/0040-6031(90)80335-V
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
The denaturation temperatures and enthalpies of the complexes formed between herring DNA and each of the three clupeines (protamine fractions replacing histones in fish seminal fluid and vescicles) have been determined. An increase of about 20 K was found for the melting temperature and of about 100% for the denaturation enthalpy (compared with free DNA). The large increase in the stabilisation of DNA against denaturation after formation of its complexes with clupeines is expressed by the temperature dependence of the unfolding free energy. © 1990.
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页码：133 / 139
页数：7
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