The volume and compressibility changes associated with protein denaturation

被引：6

作者：

Hayashi, T

Sakurai, M

Nita, K

机构：

[1] Division of Biological Sciences, Graduate School of Science, Hokkaido University

来源：

CHEMISTRY LETTERS | 1996年 / 09期

关键词：

D O I：

10.1246/cl.1996.723

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The changes in the apparent specific volume and apparent specific adiabatic compressibility associated with thermal and chemical denaturations were studied for hen egg white lysozyme solution. No transition was found in the temperature dependence of the apparent quantities, whereas the addition of a certain amount of guanidine hydrochloride seems to decrease slightly the volume and compressibility.

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收藏

页码：723 / 724

页数：2

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