In:
European Journal of Biochemistry, Wiley, Vol. 26, No. 4 ( 1972-04), p. 449-454
Abstract:
The all‐or‐none character for denaturation of gloublar proteins was studied, in the case of hen egg‐white lysozyme, through pepsin digestion of the enzyme at pH 2.0. Finding complete agreement of the thermodynamic values obtained through proteolysis and through direct analysis of the thermal transition curve, we conclude that, in the case of lysozyme, the thermal native ⇄ denatured transition is of the all‐or‐none type. In addition it was possible to obtain accurate Δ H ° and percentage denaturation values in the low temperature range. Studies on the enzymatic degradation of lysozyme by pepsin, suggested that at different stages of the digestion, there is no indication of formation of any stable high‐molecular weight intermediates possessing enzymatic activity. It is therefore concluded that the breakdown of lysozyme proceeds according to a typical one‐by‐one mechanism.
Type of Medium:
Online Resource
ISSN:
0014-2956
,
1432-1033
DOI:
10.1111/ejb.1972.26.issue-4
DOI:
10.1111/j.1432-1033.1972.tb01786.x
Language:
English
Publisher:
Wiley
Publication Date:
1972
detail.hit.zdb_id:
1398347-7
detail.hit.zdb_id:
2172518-4
SSG:
12
