The thermal stability of New Zealand culture rabbit muscle aldolase was investigated by differential scanning calorimetry in the water content range 0.23-3.70 g water per g protein.The experimental results showed that...The thermal stability of New Zealand culture rabbit muscle aldolase was investigated by differential scanning calorimetry in the water content range 0.23-3.70 g water per g protein.The experimental results showed that at water contents below 0.47g/g,an endothermic peak was observed and at water contents above 0.57g/g,an endothermic and an exothermic peak were both observed on DSC thermogram.Thermal denaturation result of the enzyme and the relationship between two transition temperatures and water contents were first reported in this paper.Up to now we have not seen any similar reports concerning the exothermic transition.展开更多
基金Supported by National Natural Science Fundation of China
文摘The thermal stability of New Zealand culture rabbit muscle aldolase was investigated by differential scanning calorimetry in the water content range 0.23-3.70 g water per g protein.The experimental results showed that at water contents below 0.47g/g,an endothermic peak was observed and at water contents above 0.57g/g,an endothermic and an exothermic peak were both observed on DSC thermogram.Thermal denaturation result of the enzyme and the relationship between two transition temperatures and water contents were first reported in this paper.Up to now we have not seen any similar reports concerning the exothermic transition.
