Arginyl residues and thermal stability in proteins

✍ Scribed by Faud S. Qaw; John M. Brewer

• Book ID: 104668004
• Publisher: Springer
• Year: 1986
• Tongue: English
• Weight: 506 KB
• Volume: 71
• Category: Article
• ISSN: 0300-8177
• DOI: 10.1007/bf00214770

✦ Synopsis

Guanidination and amidination of bovine serum albumin, yeast enolase and yeast alcohol dehydrogenase were accompanied by increases in thermal stability at lower extents of modification. Decreases in thermal stability result from greater modification. These results support suggestions that surface guanidino groups (arginyl groups) are an important factor in thermal stability of proteins.