Abstract
THE large amount of free amino-acid which surrounds haemoglobin freshly released from red blood cells cannot be dialysed away from the protein even after vigorous washing (48 h, running water). The amino-acids still released after such washing may come from (a) metabolism of bacterial contaminants, (b) cellular enzymes, (c) amino-acids secondarily bonded to the protein, and (d) the cleavage of peptide bonds. It is impossible to rule out (a) and (b) in the case of haemoglobin.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Moore, S., and Stein, W. H., J. Biol. Chem., 176, 367 (1948).
Warner, R. C., and Pollis, E., J. Amer. Chem. Soc., 67, 529 (1945).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
HASTEWELL, L., PRIESTLAND, R. Freeing of Amino-acids from Proteins. Nature 208, 387–388 (1965). https://doi.org/10.1038/208387a0
Issue Date:
DOI: https://doi.org/10.1038/208387a0
This article is cited by
-
Freeing of Nucleotides from Haemoglobin
Nature (1966)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.