Preliminary communication

Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions

J. Škerjanc ; Department of Chemistry, University of Ljubljana, Ljubljana, Slovenia, Yugoslavia
S. Lapanje ; Department of Chemistry, University of Ljubljana, Ljubljana, Slovenia, Yugoslavia

Abstract

Urea has been known as a strong denaturant for globular proteins. Numerous papers have been published in which the denaturing action of urea is described and attempts have been made to explain this action. Appropriate models have also been developed in order to calculate or at least estimate the difference in free enthalpy (i:\ G) between the native and denatured forms of protein molecules in urea solutions. For a number of proteins, e.g., B-lactoglobulin, L\ G's for urea denaturation at different temperatures have been obtained by optical methods, e. g. difference spectroscopy or optical rotatory dispersion, and from them van't Hoff's enthalpy. For a detailed survey, the reader is referred to the review article of Tanford.

Keywords

Hrčak ID:

207963

URI

https://hrcak.srce.hr/207963

Publication date:

1.8.1969.

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