1965
DOI: 10.1016/s0021-9258(18)97543-5
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Studies on the Relations between Molecular and Functional Properties of Hemoglobin

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Cited by 143 publications
(49 citation statements)
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“…It is usually assumed that although the isoelectric point is highly temperature dependent (Reeves, 1976), the overall shape of the hemoglobin titration curve is unaffected by temperature (Dalmark, 1975;Rodeau and Malan, 1979;Wolf, 1982). However, titration data for purified oxyhemoglobin obtained by Antonini et al (1965) clearly indicate an increase in the absolute value of -dz m/dpH with temperature (for pH values <7.2) that is not fully accounted for by transposition of the titration curve on the pH scale with temperature correction for the isoelectric point.…”
Section: Discussionmentioning
confidence: 96%
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“…It is usually assumed that although the isoelectric point is highly temperature dependent (Reeves, 1976), the overall shape of the hemoglobin titration curve is unaffected by temperature (Dalmark, 1975;Rodeau and Malan, 1979;Wolf, 1982). However, titration data for purified oxyhemoglobin obtained by Antonini et al (1965) clearly indicate an increase in the absolute value of -dz m/dpH with temperature (for pH values <7.2) that is not fully accounted for by transposition of the titration curve on the pH scale with temperature correction for the isoelectric point.…”
Section: Discussionmentioning
confidence: 96%
“…37) allows evaluation of the buffering capacity of hemoglobin as a function of pH, and at pH 7.2 -dz Hb/dpH was calculated as 10.8 proton charges/pH unit per tetramer. Available estimates of the buffering capacity of purified carboxyhemoglobin at this pH are 9.8 at 25~ (Rollema et al, 1975), 10 at 0~ (Gary-Bobo and Solomon, 1968), and 12.7 at 40~ (Antonini et al, 1965). By estimating hemoglobin buffering in a hemolysate at 37~ we have more closely approximated the physiological situation than titration experiments using highly diluted (0.15 mM) hemoglobin in NaCI or KC1 solutions.…”
Section: Discussionmentioning
confidence: 99%
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“…Previous experimental work on thermodynamics of the oxygen-linked Bohr effect has revealed two notable features: (a) The apparent heat of Bohr proton release was unexpectedly large, i.e. 11 -15 kcal/mol of H+ at pH 7.4 (Antonini et al, 1965;Chipperfield et al, 1967;Rollema et al, 1975;Chu et al, 1984). This magnitude exceeds the standard ionization heats for amino acid side chains that are expected to contribute (i.e., with pATa values in the range 6.5-8, such as histidines or N-terminal amino groups).…”
Section: Correlation Of Cooperative Enthalpies With Bohr Protonmentioning
confidence: 99%
“…It is not clear at this time whether this effect is actually a contributor to the observed Bohr effect. The large heat of ionization of the amino group, 11-14 kcal/mole (Tanford, 1962), may or may not be compatible with the observed 7-9 kcal for the alkaline Bohr effect and approximately 0 kcal for the acid Bohr effect (Antonini et al, 1965).…”
Section: Calculationsmentioning
confidence: 99%