Temperature Transitions of Protein Properties in Human Red Blood Cells

AbstractHuman red blood cells (RBC) undergo a sudden change from blocking to passing through 1.3±0.2-μm micropipettes at a transition temperature (Tc) of 36.4°C. For resealed RBC ghosts this transition occurs at 28.3°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