Heat stabilization produced by protein-protein association. A differential scanning calorimetric study of the heat denaturation of the trypsin-soybean trypsin inhibitor and trypsin-ovomucoid complexes.-Reference-Cited by-同舟云学术

Heat stabilization produced by protein-protein association. A differential scanning calorimetric study of the heat denaturation of the trypsin-soybean trypsin inhibitor and trypsin-ovomucoid complexes.

Published:1975-03 Issue:6 Volume:250 Page:1966-1971
ISSN:0021-9258
Container-title:Journal of Biological Chemistry
language:en
Short-container-title:Journal of Biological Chemistry

Author:

Donovan JW,Beardslee RA

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference29 articles.

1. Variations in heat stability of enzymes with substrates and cofactors

2. Increase in the stability of avidin produced by binding of biotin. Differential scanning calorimetric study of denaturation by heat

3. RESISTANCE OF METAL COMPLEXES OF CONALBUMIN AND TRANSFERRIN TO PROTEOLYSIS AND TO THERMAL DENATURATION

4. Proceedings of the International Research Conference on Proteinase Inhibitors;Laskowski,1971

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