Maltose binding protein formation

Dietzel, 1., Kolb, V. and Boos, W. (1978). Pole cap formation in Escherichia coli following induction of the maltose-binding protein. Arch. Microbiol. 118, 207-218. Dimmit, K. and Simon, M. (1972). Purification and thermal stability of intact Bacillus subtilis flagella. J. Bacteriol. 105, 369-375. 

Fig. 5.20 An example of an amperometric biosensor based on a bilayer of organic molecules. Maltose-binding protein (MBP) bearing a Ru(n/III) redox label is anchored to the electrode surface through a histidine (His) tag. The tag allows the formation of a metal complex with an Ni(II) ion and a nitrilotriacetic acid (NTA) residue located on the tail group of a thiol molecule adsorbed on Au electrode surface. The formation of an adduct between the analyte, namely a maltose molecule, and MBP, leads to a rearrangement of the protein on the surface, changing the effectiveness of the charge transfer between Ru(n/III) redox couple and the electrode surface (Reproduced from Ref. [147] with the permission of American Association for the Advancement of Science)...

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