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Báo cáo khoa học: Prevention of thermal inactivation and aggregation of lysozyme by polyamines
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Proteins tend to form inactive aggregates at high tempera-tures. We show that polyamines, which have a relatively simple structure as oligoamids, effectively prevent thermal inactivation and aggregation of hen egg lysozyme. In the presence of additives, including arginine and guanidine (100 mM), more than 30% of 0.2 mgÆmL )1 lysozyme in sodium phosphate buffer (pH 6.5) formed insoluble aggre-gates by heat treatment (98C for 30 min). 1
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