An experimental investigation was carried out on the influence of some hydroxylic additives (up to 30% by weight) on the thermal stability of erythrocyte carbonic anhydrase. The melting temperatures of the protein in the different media were determined by spectroscopic measurements. Xylitol and maltose stabilized the enzyme, whereas ethanol, 1-propanol, ethanediol and 1,2-propanediol caused a destabilization of the protein. In all the systems examined, the transition temperature was found to be strictly related to the surface tension of the medium. A molecular thermodynamic model was developed, based on the chemical equilibrium between the native and denatured protein forms, which enabled to interpret the observed behaviour.
Effect of surface tension on the conformational stability of erythrocyte carbonic anhydrase / Federico, Cioci; Lavecchia, Roberto; Marrelli, Luigi. - In: FLUID PHASE EQUILIBRIA. - ISSN 0378-3812. - 116:1-2(1996), pp. 118-125. ( 7th International Conference on Fluid Properties and Phase Equilibria for Chemical Process Design SNOWMASS VILLAGE, CO JUN 18-23, 1995) [10.1016/0378-3812(95)02879-x].
Effect of surface tension on the conformational stability of erythrocyte carbonic anhydrase
LAVECCHIA, Roberto;MARRELLI, Luigi
1996
Abstract
An experimental investigation was carried out on the influence of some hydroxylic additives (up to 30% by weight) on the thermal stability of erythrocyte carbonic anhydrase. The melting temperatures of the protein in the different media were determined by spectroscopic measurements. Xylitol and maltose stabilized the enzyme, whereas ethanol, 1-propanol, ethanediol and 1,2-propanediol caused a destabilization of the protein. In all the systems examined, the transition temperature was found to be strictly related to the surface tension of the medium. A molecular thermodynamic model was developed, based on the chemical equilibrium between the native and denatured protein forms, which enabled to interpret the observed behaviour.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
