Temperature transitions of protein properties in human red blood cells. |
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| Authors: | G M Artmann, C Kelemen, D Porst, G Bü ldt, S Chien |
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| Affiliation: | G M Artmann, C Kelemen, D Porst, G Büldt, and S Chien |
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| Abstract: | Human red blood cells (RBC) undergo a sudden change from blocking to passing through 1.3 +/- 0.2-micrometer micropipettes at a transition temperature (Tc) of 36.4 degrees C. For resealed RBC ghosts this transition occurs at 28.3 degrees C (Tg). These findings are attributed to an elastomeric transition of hemoglobin from being gel-like to a fluid and to an elastomeric transition of membrane proteins such as spectrin. Spectrin shows a uniform distribution along the aspirated RBC tongue above Tg in contrast to the linear gradient below Tg. |
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