The influence of the naturally occurring osmolytes xylitol, glycine and betaine on the thermal stability of human haemoglobin was investigated. Experiments were made in the temperature range of 55-70°C, adding up to 30% w/w of osmolytes to the protein solution. All the additives stabilized haemoglobin, with xylitol and glycine appearing more effective. A kinetic analysis based on the Lumry-Eyring inactivation scheme showed that the denaturation process can be described by a second-order rate expression, with an apparent activation energy ranging from 45 to 82 kcal/mol. © 2002 Elsevier Science B.V. All rights reserved.
Stabilization of human haemoglobin by naturally occurring osmolytes / Roberto Di, Domenico; Lavecchia, Roberto. - In: BIOCHEMICAL ENGINEERING JOURNAL. - ISSN 1369-703X. - 10:1(2002), pp. 27-30. [10.1016/s1369-703x(01)00151-6]
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Titolo: | Stabilization of human haemoglobin by naturally occurring osmolytes | |
Autori: | ||
Data di pubblicazione: | 2002 | |
Rivista: | ||
Citazione: | Stabilization of human haemoglobin by naturally occurring osmolytes / Roberto Di, Domenico; Lavecchia, Roberto. - In: BIOCHEMICAL ENGINEERING JOURNAL. - ISSN 1369-703X. - 10:1(2002), pp. 27-30. [10.1016/s1369-703x(01)00151-6] | |
Handle: | http://hdl.handle.net/11573/71321 | |
Appartiene alla tipologia: | 01a Articolo in rivista |