Thermal stability of P-lactoglobulin Bin the presence of ‘ucrnse, sorbitol and trehalose as osmolJtes

Thermal denaturation of p-Iactoglobulin type B in the absence and pteNcno: of g arious concentrations oftrehalo5e, sucrose and sork toles sugar osmolytes and twlyols were nuyoured hy monitoring changes in theabsorption coefficients at pH 2.0. These measurements gave aliss, or I. mpdpDint of denaturation), Al-fis(enthalpy change at Ty). and ACp (consttun-pressure heal capaciit eh.iltgtii under a gisen solvent conditionUsing these valuer of Ali,, rs, and AC, , AG D° (Gibbs Dieu:, chantiet was determined at a givenconcentration of each sugar. Ii has been obsessed that each sugar glafili se. the 13-lac toglob B m ternsof 3. and AGna. The temperature that corresponds to rtmirntim proiv in Rahflits.. Is is increased G thepresence of these osmulytes. The same rend was also obsessed for fir,. the temperanirc corresponding tonun eat-haler change of denaturation.