论文部分内容阅读
蛋白质在溶液中形成多元络合物时 ,与它的结构和性质密切相关 ,蛋白质的肽键氮和氧 ,带电胶粒以及它形成的亲水外相和疏水内相微胶团 ,是络合反应的主要部位 .由于核酸含磷酸基团、碱基、脱氧核糖羟基以及双螺旋结构 ,使金属络合物容易在这些位置发生多元络合反应 .形成的这些多元络合物用于蛋白质和核酸的测定 ,具有很高的灵敏度 .
When a protein forms a multi-complex in solution, its structure and properties are closely related. Peptide bond nitrogen and oxygen of the protein, charged micelles and its formed hydrophilic external phase and hydrophobic internal phase micelles are complexation reactions Of the main parts due to the nucleic acid containing phosphate groups, bases, deoxyribose hydroxyl and double helix structure, the metal complex easy to occur in these positions multiple complexing reactions. The formation of these multiple complexes for proteins and nucleic acids Determination, with high sensitivity.