The Volume and Compressibility Changes Associated with Protein Denaturation

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...

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Bibliographic Details
Published in:Chemistry letters 1996-09, Vol.25 (9), p.723-724
Main Authors: Hayashi, Tomohiro, Sakurai, Masao, Nitta, Katsutoshi
Format: Article
Language:English
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Summary: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.
ISSN:0366-7022
1348-0715
DOI:10.1246/cl.1996.723