有脂および脱脂牛血清アルブミン（ＢＳＡ）の熱構造転移と安定性

DOI

書誌事項

タイトル別名
  • Thermal Transitions and Stability of Fatty Acid-Containing and Defatted Bovine Serum Albumin (BSA).

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説明

The thermal denaturation (N-D transition) of fatty acid-containing and defatted (fatty acid-free) bovine serum albumin (BSA) at pH 7.00 was investigated by differential scanning microcalorimetry. The enthalpy change (ΔHcal) associated with the thermal transition from the native to the denatured state for the fatty acid-free BSA was about 30% lower than that for the fatty acid-containing BSA. The calorimetric data of two BSA's were analyzed on the basis of a double deconvolution method proposed by S. Kidokoro et. al. (Biopolymers 26, 231 (1987)). By this method, the thermal transition of the defatted BSA was analyzed to be a three-state transition, while the thermal transition of the fatty acid-containing BSA was estimated to be a four-state transition, corresponding to a three-domain structural model for this protein.

収録刊行物

  • 熱測定

    熱測定 19 (4), 163-169, 1992

    日本熱測定学会

詳細情報 詳細情報について

  • CRID
    1390282680063144832
  • NII論文ID
    130003658522
  • DOI
    10.11311/jscta1974.19.163
  • ISSN
    18841899
    03862615
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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