Differential Scanning Calorimetric Study of the Thermal Denaturation of Almond β-Glucosidase(Biological Chemistry)
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概要
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The thermal denaturation of almond β-glucosidase [EC 3.2.1.21] was studied by differential scanning calorimetry. The shape of the DSC trace was highly dependent on pH; two peaks were observed between pH 6-8, but only one peak between pH 4-5. All of the DSC curves were resolved into three components according to the model of independent two-state processes, and the thermodynamic parameters for the denaturation were evaluated. The dependence of the shape of DSC curves was accounted for mainly by the rapid changes of denaturation enthalpy and denaturation temperature of the third component in the acidic pH region.
- 社団法人日本農芸化学会の論文
- 1991-11-23
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