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

@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}
}
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.