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Autor
Leszczyński Tomasz, Duński Henryk
Tytuł
Studies of Interaction between m-AMSA and DNA by Viscometric and Melting Profiles Methods
Badania oddziaływań pomiędzy m-AMSA a DNA metodami wiskozymetrycznymi oraz profili topnienia DNA
Źródło
Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka, 2006, nr 70 (nr 984), s. 13-22, tab., rys., bibliogr. 27 poz.
Słowa kluczowe
Towaroznawstwo, Towaroznawstwo żywności, Chemia, Chemia spożywcza
Commodity science, Food commodities, Chemistry, Food chemistry
Uwagi
summ., streszcz.
Abstrakt
W pracy badano oddziaływania pomiędzy m-AMSA i CT-DNA metodami wiskozymetrycznymi oraz profili topnienia DNA. Zaobserwowano wzrost stabilności termicznej DNA po związaniu m-AMSA, która zależała od stosunku stężeń m-AMSA/DNA. Największy wzrost temperatury topnienia badanego układu względem roztworu DNA wyniósł 6°C dla stosunku m-AMSA/DNA = 0,5. Pomiary wiskozymetryczne wskazały jednoznacznie na interkalacyjny sposób wiązania m-AMSA z DNA. W stanie wysycenia jedna cząsteczka m-AMSA przypadała średnio na 2,76 par zasad DNA (oryg. streszcz.)

We have examined the interactions between m-AMSA and CT-DNA, using melting profiles and viscometric techniques methods. We observed the increase of thermal stability of DNA after binding m-AMSA, depending on the concentration of the ligand in the solution. The maximal increase of the melting temperature of the m-AMSA/DNA system in comparison to pure DNA, was 6°C for the concentration of m-AMSA to DNA of 0,5. Viscometric examination of interaction of m-AMSA with DNA unambiguously indicate intercalation type of bounds. In the saturation state, 2,76 base pairs occur for one ligand molecule (original abstract).
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Bibliografia
Pokaż
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Cytowane przez
Pokaż
ISSN
1509-7013
Język
eng
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