comparative analysis of chemical and thermal denatured 13-lactoglobu1in a in the presence of sugar osmolytes
نویسندگان
چکیده
chemical denaturation and thermal denaturation of13-lactoglobulin a (f3 — lga) in the absenceand presence of various concentrations sugar osmolytes and polyols were measured bymonitoring changes in the absorption coefficients at ph 2.0. it has been observed that agd°(h20), (gibbs free energy change in absence of denaturant at 25 °c) of f3-1ga in the presenceof 10% (w/v) trehalose, sucrose, sorbitol and mannitol is increased. we report that thefunctional dependence of agd°, (gibbs free energy change at 25 °c) of protein in the absenceand the presence of sugar osmolytes on denaturant concentration is linear. trehalose is foundto induce remarkable stability of 13-1ga against chemical denaturation. the values of tm(midpoint of denaturation), ahm (enthalpy change at tm), and acp (constant-pressure heatcapacity change) under a given solvent condition were measured. it has been observed thateach sugar stabilizes the protein in terms of tm and agd°.
منابع مشابه
Comparative analysis of chemical and thermal denatured 13-lactoglobu1in A in the presence of sugar osmolytes
Chemical denaturation and thermal denaturation of13-lactoglobulin A (f3 — lgA) in the absenceand presence of various concentrations sugar osmolytes and polyols were measured bymonitoring changes in the absorption coefficients at pH 2.0. It has been observed that AGD°(H20), (Gibbs free energy change in absence of denaturant at 25 °C) of f3-1gA in the presenceof 10% (w/v) Trehalose, Sucrose, Sorb...
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عنوان ژورنال:
journal of physical & theoretical chemistryISSN
دوره 6
شماره 1 2009
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