Why do solution additives suppress the heat-induced inactivation of proteins? inhibition of chemical modifications.

@article{Tomita2011WhyDS,
  title={Why do solution additives suppress the heat-induced inactivation of proteins? inhibition of chemical modifications.},
  author={Shunsuke Tomita and Kentaro Shiraki},
  journal={Biotechnology progress},
  year={2011},
  volume={27 3},
  pages={
          855-62
        }
}
Thermoinactivation of proteins is prevented by several kinds of solution additives such as chaotropes, amino acids, amino acid derivatives, and polyamines. Here, we investigated the molecular mechanisms of action of the various additives that prevent thermoinactivation of bovine pancreatic ribonuclease A and hen egg white lysozyme. The thermoinactivation of both proteins in the presence of additives showed clear correlations with deamidation and β-elimination of the proteins. Thus, experimental… CONTINUE READING
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