thermal denaturation of p-iactoglobulin type b in the absence and ptencno: of g arious concentrations oftrehalo5e, sucrose and sork toles sugar osmolytes and twlyols were nuyoured hy monitoring changes in theabsorption coefficients at ph 2.0. these measurements gave aliss, or i. mpdpdint of denaturation), al-fis(enthalpy change at ty). and acp (consttun-pressure heal capaciit eh.iltgtii under a...

Cold denaturation is a general property of globular proteins, but it is difficult to directly characterize because the transition temperature of protein cold denaturation, T(c), is often below the freezing point of water. As a result, studies of protein cold denaturation are often facilitated by addition of denaturants, using destabilizing pHs or extremes of pressure, or reverse micelle encapsu...

Using the Jagla model potential we calculate the potential of mean force (PMF) between hard sphere solutes immersed in a liquid displaying water-like properties. Consistent estimates of the PMF are obtained by (a) umbrella sampling, (b) calculating the work done by the mean force acting on the hard spheres as a function of their separation, and (c) determining the position dependent chemical po...

We consider in this work the analysis of the excess heat capacity C(p)(ex) versus temperature profiles in terms of a model of thermal protein denaturation involving one irreversible step. It is shown that the dependences of ln C(p)(ex) on 1 T (T is the absolute temperature) obtained at various temperature scanning rates have the same form. Several new methods for estimation of parameters of the...

For many years distinction has been made between acid denaturation, alkali denaturation, and the heat denaturation of proteins. In a recent review (24) heat is classified as a “physical” denaturing agent and hydrogen and hydroxyl ions as “chemical” denaturing agents. Nevertheless, it is clear that the intensity factors associated with acidity and alkalinity (the pH) and with heat (the temperatu...

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...

In the present study, the interaction between nano-TiO2 and lysozyme was investigated by the method of UV-Vis detection and fluorescence spectroscopic techniques. The thermal denaturation of lysozyme has been investigated in the presence and absence of nano-TiO2 over the temperature range (293-373) K in different buffer and pH, using temperature scanning spectrosc...

We elucidate the mechanism of cold denaturation through constant-pressure simulations for a model of hydrophobic molecules in an explicit solvent. We find that the temperature dependence of the hydrophobic effect induces, facilitates, and is the driving force for cold denaturation. The physical mechanism underlying this phenomenon is identified as the destabilization of hydrophobic contact in f...

Abdominal surgeries alter the integrity of the peritoneal layer and cause imbalances among immunological, inflammatory and angiogenic mechanisms within the tissue. During laparoscopic procedures a protective function of the peritoneal layer can be disturbed by the gas used to create a pneumoperitoneum. The aim of this study was to characterize peritoneal tissue by means of differential scanning...

Thermal denaturation of Euphorbia latex amine oxidase (ELAO) has been studied by enzymatic activity, circular dichroism and differential scanning calorimetry. Thermal denaturation of ELAO is shown to be an irreversible process. Checking the validity of two-state it really describes satisfactorily the thermal denaturation of ELAO. Based on this model we obtain the activation energy, parameter T(...