Determination of a small amount of a biological constituent by use of chemiluminescence. VIII Effect of heating on the determination of protein.
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概要
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The effect of heating on the determination of protein by chemiluminescence was examined by estimating the apparent coupling constant of a copper(II)–protein complex after treatment of a solution at 25 °C or 95 °C and by comparing the values with each other. The values obtained for two proteins were as follows: 1.3×10<SUP>8</SUP> mol<SUP>−1</SUP> dm<SUP>3</SUP>–2.1×10<SUP>11</SUP> (mol<SUP>−1</SUP> dm<SUP>3</SUP>)<SUP>1.5</SUP> at 25 °C and 4.3×10<SUP>17</SUP> (mol<SUP>−1</SUP> dm<SUP>3</SUP>)<SUP>2.3</SUP>–1.9×10<SUP>18</SUP> (mol<SUP>−1</SUP> dm<SUP>3</SUP>)<SUP>2.2</SUP> at 95 °C. These values suggest that heating makes a copper(II)–protein complex more stable and improves the concentration range for the determination of protein.
- 公益社団法人 日本化学会の論文
著者
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Hara Tadashi
Department Of Chemical Engineering And Materials Sciences Faculty Of Engineering Doshisha University
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Tsukagoshi Kazuhiko
Department Of Chemical Engineering And Materials Science Doshisha University
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Arai Akihiro
Department of Chemical Engineering, Faculty of Engineering, Doshisha University
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Iharada Takeshi
Department of Chemical Engineering, Faculty of Engineering, Doshisha University
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