The Optical Rotatory Power of Heat-denatured Egg Albumin
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Denaturation Changes in Egg Albumin with Urea, Radiation, and Heat
The extent of urea denaturation depends on the concentration of protein and urea and also on the temperature of the solution. Egg albumin solutions (0.9 per cent) are not denatured by 20 per cent urea, denature slowly with 25 per cent urea, and denature rapidly with 35 per cent urea at room temperature. At a higher temperature 30 per cent urea is rapidly effective. Denaturation of the egg album...
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The coagulation of isoelectric egg albumin solutions, on exposure to ultraviolet radiation, involves three distinct processes, (1) the light denaturation of the albumin molecule, (2) a reaction between the light denatured molecule and water which may be similar to heat denaturation but occurs at a lower temperature, and (3), the flocculation of the denatured molecules to form a coagulum. The li...
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1. The denaturation rate of partially dried crystallizable egg albumin is greatly decreased by decreasing its water content. 2. The temperature of denaturation, defined as the temperature at which half of the protein becomes insoluble in distilled water after a definite time of heating, is a linear function of the relative humidity with which the protein is in equilibrium. 3. By applying the Ar...
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On the basis of elastic light scattering, we have compared the capacity of the multi-block, surfactant copolymers Poloxamer 108 (P108), Poloxamer 188 (P188), and Tetronic 1107 (T1107), of average molecular weight 4700, 8400, and 15,000, respectively, with that of polyethylene glycol (PEG, molecular weight 8000) to suppress aggregation of heat-denatured hen egg white lysozyme (HEWL) and bovine s...
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