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.
THERMAL-STABILITY OF HERRING DNA IN THE PRESENCE OF CLUPEINE FRACTIONS / Barone, Guido; D'Auria, Gabriella; DEL VECCHIO, POMPEA GIUSEPPINA GRAZIA; Paolillo, Livio. - In: THERMOCHIMICA ACTA. - ISSN 0040-6031. - STAMPA. - 162:1(1990), pp. 133-139. [10.1016/0040-6031(90)80335-V]
THERMAL-STABILITY OF HERRING DNA IN THE PRESENCE OF CLUPEINE FRACTIONS
BARONE, GUIDO;D'AURIA, GABRIELLA;DEL VECCHIO, POMPEA GIUSEPPINA GRAZIA;PAOLILLO, LIVIO
1990
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
