Percent of the total protein in the osmotic shock fluid that consists of maltose-binding protein after induction with maltose

Range 30 to 40 Table - link %
Organism Bacteria Escherichia coli
Reference Dietzel I, Kolb V, Boos W. Pole cap formation in Escherichia coli following induction of the maltose-binding protein. Arch Microbiol. 1978 Aug 1 118(2):207-18. p.210 right column bottom paragraph and table 1PubMed ID358938
Method Pulse labelling of the maltose-binding protein & electron microscopy. "Total protein concentration was determined in the concentrated shock fluid by the method of Lowry et al. (1951)"
Comments "As can be seen from Table 1, after induction with maltose, the maltose-binding protein comprises between 30 and 40 % of the total shock proteins, while the induction ratio is about 10-fold." MBP=Maltose-binding protein. See notes beneath table
Entered by Uri M
ID 109792