Hydrogen bonds and the pH dependence of ovomucoid third domain stability.

@article{SwintKruse1995HydrogenBA,
  title={Hydrogen bonds and the pH dependence of ovomucoid third domain stability.},
  author={L Swint-Kruse and Andrew D. Robertson},
  journal={Biochemistry},
  year={1995},
  volume={34 14},
  pages={4724-32}
}
Thermal denaturation of turkey ovomucoid third domain (OMTKY3) has been monitored with differential scanning calorimetry (DSC) and circular dichroism in H2O and D2O, pH 1.5 to 5 and ionic strength 0.01 to 0.71. Results from DSC experiments are in good agreement with spectroscopic studies [Swint, L., & Robertson, A.D. (1993) Protein Sci. 2, 2037-2049] and fit well to the two-state unfolding model. The average ratio of calorimetric to van't Hoff enthalpies is 0.99 +/- 0.03 (n = 16), and the… CONTINUE READING

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