| Literature DB >> 3663667 |
A F Sikorski1, K Michalak, M Bobrowska.
Abstract
Phospholipid suspensions prepared of phosphatidylethanolamine, phosphatidylserine and their mixtures are able to influence the intrinsic protein fluorescence of spectrin. In the case of phosphatidylethanolamine suspension up to 75% of protein fluorescence can be quenched. The interaction of phospholipid aggregates with spectrin is modulated by pH and ionic strength. Phospholipids, particularly phosphatidylethanolamine display a 'stabilizing' effect against the changes of protein fluorescence induced by increasing ionic strength and by thermal denaturation.Entities:
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Year: 1987 PMID: 3663667 DOI: 10.1016/0005-2736(87)90086-1
Source DB: PubMed Journal: Biochim Biophys Acta ISSN: 0006-3002