The Effect of Hydration on the Thermal Stability of Ovalbumin as Measured by Means of Differential Scanning Calorimetry
Authors:
Open Access
- 1 October 1981
- journal article
- Published by Oxford University Press (OUP) in Bulletin of the Chemical Society of Japan
- Vol. 54 (10) , 3233-3234
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- EFFECT OF HYDRATION ON THE THERMAL STABILITY OF PROTEIN AS MEASURED BY DIFFERENTIAL SCANNING CALORIMETRYInternational Journal of Peptide and Protein Research, 1981
- Effect of Hydration on the Thermal Stability of Protein as Measured by Differential Scanning Calorimetry. Lysozyme–D2O SystemBulletin of the Chemical Society of Japan, 1979
- Effect of inhibitor complex formation on the hydration properties of α‐chymotrypsin. Changes induced in protein hydration by tosylation of the native enzymeBiopolymers, 1979
- Effect of Hydration on the Thermal Denaturation of Lysozyme as Measured by Differential Scanning CalorimetryBulletin of the Chemical Society of Japan, 1978
- Hydration of Proteins and Polypeptides1974
- Hydration of macromolecules. III. Hydration of polypeptidesJournal of the American Chemical Society, 1971
- Some Factors in the Interpretation of Protein Denaturation1959
- Egg Proteins1951