The denaturation of proteins
- 1 January 1930
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 24 (6), 1699-1705
- https://doi.org/10.1042/bj0241699
Abstract
Heat denaturation was carried out at pH 5.19 to 7.74, and at temps. between 30[degree] and 60.5[degree]. The alcohol (which varied from 0 to 30 vols. %) increased the speed of denaturation. The minimum point in the pH-velocity curve shifted from the neutral point to the acid side. The critical increment of the denaturation process increased with the addition of alcohol.This publication has 2 references indexed in Scilit:
- The Kinetics of Protein DenaturationBiochemical Journal, 1926
- The Hydrogen Ion Concentration of the Whole Blood of Normal Males and of Cancer Patients measured by means of the Quinhydrone ElectrodeBiochemical Journal, 1924