Use of pressure perturbation calorimetry to characterize the volumetric properties of proteins.

Abstract

Pressure perturbation calorimetry (PPC) is a new technique that makes possible to study the volumetric changes that occur upon protein unfolding. Here, we summarize the thermodynamic foundation of the method and introduce a two-state model for the analysis of the unfolding data monitored by PPC. Several examples of data analysis illustrating potential pitfalls and solutions are discussed.

DOI: 10.1016/S0076-6879(09)66022-5

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Cite this paper

@article{Schweiker2009UseOP, title={Use of pressure perturbation calorimetry to characterize the volumetric properties of proteins.}, author={Katrina L Schweiker and George I. Makhatadze}, journal={Methods in enzymology}, year={2009}, volume={466}, pages={527-47} }