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Báo cáo khoa học: The thermodynamic analysis of protein stabilization by sucrose and glycerol against pressure-induced unfolding The typical example of the 33-kDa protein from spinach photosystem II

Chia sẻ: Nguyen Thang | Ngày: | Loại File: PDF | Số trang:8

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We have studied the reaction native«denatured for the 33-kDa protein isolated from photosystem II. Sucrose and glycerol have profound effects on pressure-induced unfolding. The additives shift the equilibrium to the left; they also cause a significant decrease in the standard volume change (DV). The change in DVwas related to the sucrose and glycerol concentrations.

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Nội dung Text: Báo cáo khoa học: The thermodynamic analysis of protein stabilization by sucrose and glycerol against pressure-induced unfolding The typical example of the 33-kDa protein from spinach photosystem II

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