Sökning: "Myoglobin"
Visar resultat 1 - 5 av 27 avhandlingar innehållade ordet Myoglobin.
1. Myoglobin : methodological, experimental and clinical studies
Sammanfattning : .... LÄS MER
2. From Time-Averaged to Time-Resolved Crystallography: Studies on Superoxide Dismutase and Myoglobin
Sammanfattning : We have studied protein motions with nanosecond time-resolved crystallography. The release of carbon monoxide from its complex with myoglobin (MbCO) was triggered by nanosecond laser pulses. X-ray data were collected with time delays ranging from 4 ns to 1.9 ms using the Laue method, at the European Synchrotron Radiation Facility in Grenoble. LÄS MER
3. Theoretical studies of porphyrin proteins
Sammanfattning : Different aspects of porphyrin proteins have been studied with theoretical methods. For example, we have studied: - The importance of hydrogen bonds for the discrimination between carbon monoxide and molecular oxygen by myoglobin, the oxygen carrier in muscles, modelling the active site both in vacuum and in the protein matrix - The inner-sphere reorganisation energy during electron transfer for cytochromes compared to other electron-transfer proteins, such as blue copper proteins and Fe-S clusters - The role of porphyrin distortions in the reaction mechanism of ferrochelatase, the enzyme that inserts an iron ion into protoporphyrin IX to make haem - The interaction between different metal sites in ferrochelatase In these studies we have used density functional theory, classical force field methods, and a combination of quantum chemistry and molecular mechanics. LÄS MER
4. Redox Reactions of NO and O2 in Iron Enzymes : A Density Functional Theory Study
Sammanfattning : In the present thesis the density functional B3LYP has been used to study reactions of NO and O2 in redox active enzymes.Reduction of nitric oxide (NO) to nitrous oxide (N2O) is an important part in the bacterial energy conservation (denitrification). LÄS MER
5. Sweet stability
Sammanfattning : The disaccharide trehalose is known for its ability to stabilise proteins by preventing aggregation and elevating their denaturation temperature, consequently avoiding unfolding. The folding and function of proteins are vital for many biological processes. LÄS MER