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]
Stabilization of human haemoglobin by naturally occurring osmolytes
LAVECCHIA, Roberto
2002
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
