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Structure and functional properties of temperature-sensitive derivatives of immobilized proteins

Structure and functional properties of temperature-sensitive derivatives of immobilized proteins Polydiethylacrylamides (degree of polymerization, 13–470) containing a terminal carboxyl group were obtained by the method of radical polymerization of N,N-diethylacrylamide in the presence of mercaptoacetic acid. In the presence of 1-ethyl-(3,3-dimethylaminopropyl)-carbodiimide, these polymers reacted with ovomucoid to produce its polymeric derivatives. The values of the lower critical mixing temperature of these derivatives and the inhibitory activities of immobilized ovomucoid were determined by the length and amount of polydiethylacrylamide macromolecules bound to the molecule of ovomucoid. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Microbiology Springer Journals

Structure and functional properties of temperature-sensitive derivatives of immobilized proteins

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References (6)

Publisher
Springer Journals
Copyright
Copyright © 2006 by MAIK “Nauka/Interperiodica”
Subject
Life Sciences; Medical Microbiology; Biochemistry, general; Microbiology
ISSN
0003-6838
eISSN
1608-3024
DOI
10.1134/S0003683806010029
Publisher site
See Article on Publisher Site

Abstract

Polydiethylacrylamides (degree of polymerization, 13–470) containing a terminal carboxyl group were obtained by the method of radical polymerization of N,N-diethylacrylamide in the presence of mercaptoacetic acid. In the presence of 1-ethyl-(3,3-dimethylaminopropyl)-carbodiimide, these polymers reacted with ovomucoid to produce its polymeric derivatives. The values of the lower critical mixing temperature of these derivatives and the inhibitory activities of immobilized ovomucoid were determined by the length and amount of polydiethylacrylamide macromolecules bound to the molecule of ovomucoid.

Journal

Applied Biochemistry and Microbiology – Springer Journals

Published: Feb 27, 2006

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