A calorimetric investigation of melting of tRNAAsp from brewer's yeast.
The thermodynamics of tRNAAsp unfolding was studied using a precision scanning microcalorimeter. The overall heat of melting was found to be about 55 J/g irrespective of the ionic strength and magnesium activity. The analysis of complex melting curves obtained in the absence of Mg2+ reveals four successive two-state transitions. The first was identified as the cooperative melting of the tertiary structure and the D region and the others as the melting of individual helical arms.
D001224:Aspartic Acid; D002152:Calorimetry, Differential Scanning; D008274:Magnesium; D009691:Nucleic Acid Denaturation; D012343:RNA, Transfer; D012441:Saccharomyces cerevisiae / Q000032:analysis*; D013816:Thermodynamics
D001224:Aspartic Acid; D012343:RNA, Transfer; D008274:Magnesium