Abstract
THE investigation of the molecular weight and the electrophoretic behaviour of globins at pH. 2–4 has led to a better understanding of the structure of the hæmoglobin molecule. At a pH less than 6 there is a progressive decrease of the molecular weight of human hæmoglobin1. At pH 11 the value of the sedimentation coefficient is 2.55, which points to a molecular weight of about 33,000 instead of 67,000, a value normally found2.
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MULLER, C. Separation of the α- and β-Chains of Globins by Means of Starch-gel Electrophoresis. Nature 186, 643 (1960). https://doi.org/10.1038/186643a0
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DOI: https://doi.org/10.1038/186643a0
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