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Temperature dependence of partial volumes of proteins

✍ Scribed by Henry B. Bull; Keith Breese

Publisher
Wiley (John Wiley & Sons)
Year
1973
Tongue
English
Weight
470 KB
Volume
12
Category
Article
ISSN
0006-3525

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✦ Synopsis

Abstract

The change of the apparent partial specific volumes of egg albumin, bovine serum albumin, bovine methemoglobin, β‐lactoglobulin, and lysozyme with temperature through the thermal transitions of the proteins have been measured with dilatometers. Four regions in the plot of the apparent partial specific volumes against temperature can be recognized: (1) linear sections extending from 25Β°C up to 45–50Β°C: (2) a decrease in slope between 50Β°C and 60Β°C; (3) a sharp increase in slope with increasing temperature coinciding with the appearance of heat coagulation of the protein and followed by (4) a decrease in the slope. The return of the protein samples to 25Β°C yields linear relations between the apparent partial specific volumes of the heat‐denatured proteins and the decreasing temperature.

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