来自大肠杆菌核糖体小亚基的蛋白质S3和S17的形状

Shape of proteins S3 and S17 from the small subunit of Escherichia coli ribosome.

作者信息

Franz A, Georgalis Y, Giri L

出版信息

Biochim Biophys Acta. 1979 Jun 19;578(2):365-71. doi: 10.1016/0005-2795(79)90167-3.

Abstract

The shapes of proteins S3 and S17 purified from the 30 S subunit of Escherichia coli A19 were studied by hydrodynamic methods. The proteins have s020,w values of 2.1 +/- 0.1 S and 1.2 +/- 0.1 S and D020,w values of 7.4 +/- 0.5 . 10(-7) cm2/s and 11.4 +/- 0.6 . 10(-7) cm2/s. The respective molecular weights determined by sedimentation equilibrium are 25 800 +/- 500 and 9900 +/- 300. The intrinsic viscosity values for the two proteins are 5.8 +/- 0.3 ml/g and 4.2 +/- 0.2 ml/g. From these hydrodynamic parameters a slightly elongated shape for S3 and a globular shape for S17 have been concluded.

摘要

通过流体动力学方法研究了从大肠杆菌A19的30S亚基中纯化出的蛋白质S3和S17的形状。这些蛋白质的s020,w值分别为2.1±0.1S和1.2±0.1S，D020,w值分别为7.4±0.5×10(-7) cm2/s和11.4±0.6×10(-7) cm2/s。通过沉降平衡测定的各自分子量分别为25800±500和9900±300。这两种蛋白质的特性粘度值分别为5.8±0.3ml/g和4.2±0.2ml/g。从这些流体动力学参数得出，S3呈略细长的形状，S17呈球状。