𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Correlation of high-temperature stability of α-chymotrypsin with ‘salting-in’ properties of solution

✍ Scribed by Vladislav Yu. LEVITSKY; Anna A. PANOVA; Vadim V. MOZHAEV

Book ID
115130991
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
679 KB
Volume
219
Category
Article
ISSN
1432-1327

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stabilization of α-chymotrypsin upon PEG
Stabilization of α-chymotrypsin upon PEGylation correlates with reduced structural dynamics
✍ José A. Rodríguez-Martínez; Ricardo J. Solá; Betzaida Castillo; Héctor R. Cintró 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 139 KB

Protein stability remains one of the main factors limiting the realization of the full potential of protein therapeutics. Poly(ethylene glycol) (PEG) conjugation to proteins has evolved into an important tool to overcome instability issues associated with proteins. The observed increase in thermodyn

Stability of α-chymotrypsin conjugated w
Stability of α-chymotrypsin conjugated with poly (ethylene glycols) and proxanols at high temperature and in watercosolvent mixtures
✍ Vadim V. Mozhaev; Elena V. Kudryashova; Nadezhda V. Efremova; Irina N. Topchieva 📂 Article 📅 1996 🏛 Springer-Verlag 🌐 English ⚖ 503 KB

a-Chymotrypsin has been modified with poly(ethylene glycols) and proxanols, block-copolymers of poly(propylene oxide) and poly(ethylene oxide). These conjugates were several-fold more thermostable and showed high catalytic activity at elevated concentrations of water-miscible organic cosolvents (alc

Pressure–temperature stability of DNA in
Pressure–temperature stability of DNA in neutral salt solutions
✍ S. A. Hawley; R. M. Macleod 📂 Article 📅 1974 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 617 KB

## Abstract The effect of pressure on the melting temperature of DNA (__Cl. perfringens__) has been examined in several concentrations of neutral salt by measurement of uv absorbance. The results indicate that the apparent transition volume increases as the salt concentration, and hence the melting