Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin

Ten amino acids have been studied for their effects on the gelation of sickle hemoglobin using the recently developed assay of Hofrichter, Ross and Eaton. By monitoring kinetics and using high speed sedimentation, the rate and extent of gelation are directly measured. Of the amino acids tested, only phenylalanine significantly inhibited the gelation of sickle hemoglobin. The systematic study of the effects of additives, such as amino acids, on gelation serves as a basis for the study of potential non-covalent inhibitors of sickling.