Viscometric analysis of the gelation of Acanthamoeba extracts and purification of two gelation factors
We have studied the kinetics of the gelation process that occurs upon warming cold extracts of Acanthamoeba using a low-shear falling ball assay. We find that the reaction has at least two steps, requires 0.5 mM ATP and 1.5 mM MgCl2, and is inhibited by micromolar Ca++. The optimum pH is 7.0 and tem...
| Format: | Online |
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| Language: | English |
| Published: |
The Rockefeller University Press
1980
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2110633/ |