Sökning: "COOPERATIVE BINDING"
Visar resultat 1 - 5 av 50 avhandlingar innehållade orden COOPERATIVE BINDING.
1. DNA Interactions with Chiral Polyaza-aromatic Ruthenium(II) Complexes
Sammanfattning : The binding to DNA of a series of chiral ruthenium complexes is studied with optical spectroscopy techniques, including isotropic absorption, linear dichroism (LD) and emission anisotropy as well as steady-state and time-resolved luminescence. The thesis focuses on the ìlight-switchî complex [Ru(phen)2dppz]2+ which binds to DNA by intercalation and luminesces when bound to DNA but not in pure buffer solution (phen=1,10-phenanthroline; dppz=dipyrido[3,2-a:2',3'-c]phenazine). LÄS MER
2. Exploring the Role of the PDZ Domain in a Supramodule
Sammanfattning : The postsynaptic density (PSD) is a large, dense and membraneless compartment of proteins associated below the postsynaptic membrane bilayer, and which constantly undergoes morphological alteration in response to synaptic activity. Formation of PSD is associated with liquid-liquid phase separation of scaffold proteins in complex with other PSD proteins. LÄS MER
3. Characterising Halogen Bonding in a Cooperative Model System
Sammanfattning : Non-covalent interactions are the main driving factor for secondary structure formation of biomacromolecules and are of enormous importance for the direction of molecular recognition events, for example those of importance for drug discovery. Profound understanding of these interactions is of vital importance to achieve high affinity and selectivity of a ligand to a chosen target. LÄS MER
4. DNA and protein interactions of mouse polyomavirus large T antigen
Sammanfattning : Polyomaviruses require dividing cells to multiply. The regulatory genes express proteins, theT-antigens, necessary for this to occur. Large T-antigen (LT), is a phosphoprotein withmultiple intrinsic activities, e.g. LÄS MER
5. Amylopectin - Interactions with Lipids and Proteins
Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER