Structure and Function of Glucose Binding Protein-Single Walled Carbon Nanotube Complexes

BibTex:
Research areas:	Uncategorized	Year:	2012
Type of Publication:	Article
Authors:	Thomas P. McNicholas, Jin-Ho Ahn Kyungsuk Yum
Journal:	Small	Volume:	8
Number:	22	Pages:	3510-3516
Month:	NOV 19 2012

@article{RefWorks:877, author = "Thomas P. McNicholas,Kyungsuk Yum,Jin-Ho Ahn,Bin Mu,Oliver Plettenburg,Annlouise Gooderman,Sridaran Natesan,Michael S. Strano", abstract = "Understanding the structure and function of glucose binding proteins (GBP) complexed with single walled carbon nanotubes (SWNTs) is important for the development of applications including fluorescent sensors and nanostructure particle tracking. Herein, circular dichroism (CD), thermal denaturation, photo-absorption spectroscopy and atomic force microscopy are used to study these nanostructures. The protein retains its glucose-binding activity after complexation and is thermally stable below 36 degrees C. However, the SWNT lowers the midpoint denaturation temperature (T-m) by 5 degrees C and 4 degrees C in the absence and presence of 10 mM glucose, respectively. This data highlights that using techniques such as CD and thermal denaturation may be necessary to fully characterize such protein-nanomaterial nanostructures.", isbn = "1613-6810", journal = "Small", month = "NOV 19 2012", note = "PT: J; TC: 0; UT: WOS:000311057700018", number = "22", pages = "3510-3516", title = "{S}tructure and {F}unction of {G}lucose {B}inding {P}rotein-{S}ingle {W}alled {C}arbon {N}anotube {C}omplexes", volume = "8", year = "2012", }
Note:	PT: J; TC: 0; UT: WOS:000311057700018
Abstract:	Understanding the structure and function of glucose binding proteins (GBP) complexed with single walled carbon nanotubes (SWNTs) is important for the development of applications including fluorescent sensors and nanostructure particle tracking. Herein, circular dichroism (CD), thermal denaturation, photo-absorption spectroscopy and atomic force microscopy are used to study these nanostructures. The protein retains its glucose-binding activity after complexation and is thermally stable below 36 degrees C. However, the SWNT lowers the midpoint denaturation temperature (T-m) by 5 degrees C and 4 degrees C in the absence and presence of 10 mM glucose, respectively. This data highlights that using techniques such as CD and thermal denaturation may be necessary to fully characterize such protein-nanomaterial nanostructures.

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