[Calorimetric study of heat denaturation of beta-trypsin].
Thermal denaturation of beta-trypsin was studied by scanning microcalorimetry. It is shown that the denaturational transition is well described by the one-step model of transition between two macroscopic states. The specific enthalpy of denaturation is a linear function of temperature, the extrapolation to 110 degrees leading to a value of 54.2 J/g, i. e. to the value being characteristic for small compact globular proteins.
D002152:Calorimetry, Differential Scanning; D008956:Models, Chemical; D011489:Protein Denaturation; D013696:Temperature; D013816:Thermodynamics; D014357:Trypsin
D014357:Trypsin
Kalorimetricheskoe issledovanie teplovoĭ denaturatsii beta-tripsina.