Physical-chemical characterization and stability study of α-trypsin at pH 3.0 by differential scanning calorimetry

International Journal of Biological Macromolecules

Volumn 42, Issue 3, 2008, Pages 278-284

  Santos, A M C ^a   Santana, M A ^a   Gomide, F T F ^a   Miranda, A A C ^b   Oliveira, J S ^a   Boas, F A S Vilas ^a   Vasconcelos, A B ^a   Bemquerer, M P ^c   Santoro, M M ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^b DEPARTAMENTO DE CIÊNCIAS BIOLÓGICAS   (Brazil)

^c EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA   (Brazil)

Author keywords

Calorimetry; Shelf life; Thermodynamics; Trypsin isoforms; Trypsin

Indexed keywords

TRYPSIN;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME ACTIVITY; HYDROLYSIS; PH; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN FOLDING; PROTEIN STABILITY; THERMODYNAMICS;

EID: 39649085800     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2007.12.002     Document Type: Article

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