Thermal unfolding of soybean peroxidase: Appropriate high denaturant concentrations induce cooperativity allowing the correct measurement of thermodynamic parameters

Journal of Biological Chemistry

Volumn 277, Issue 43, 2002, Pages 40717-40721

  JanardhananPillai Kizhakkedathu, Amisha Kamal ^a   Nazeerunnisa, Mahammed ^a   Behere, Digambar V ^a  

^a TATA INSTITUTE OF FUNDAMENTAL RESEARCH   (India)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); ENZYMES; PLANTS (BOTANY); SEED; THERMODYNAMICS;

HEAT-INDUCED DENATURATION; THERMAL UNFOLDING MECHANISM;

BIOCHEMISTRY;

GUANIDINE; HEME; PEROXIDASE;

ARTICLE; CIRCULAR DICHROISM; DENATURATION; ENZYME MECHANISM; PRIORITY JOURNAL; PROTEIN FOLDING; SEED HUSK; SOYBEAN; TEMPERATURE DEPENDENCE; THERMODYNAMICS;

CIRCULAR DICHROISM; HEAT; PEROXIDASES; PROTEIN DENATURATION; SOYBEANS; SPECTROPHOTOMETRY, ULTRAVIOLET; THERMODYNAMICS;

GLYCINE MAX;

EID: 0037174849     PISSN: 00219258     EISSN: None     Source Type: Journal    
DOI: 10.1074/jbc.M208129200     Document Type: Article

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