Irreversible Denaturation of Maltodextrin Glucosidase Studied by Differential Scanning Calorimetry, Circular Dichroism, and Turbidity Measurements

Thermal denaturation of Escherichia coli maltodextrin glucosidase was studied by differential scanning calorimetry, circular dichroism (230 nm), and UV-absorption measurements (340 nm), which were respectively used to monitor heat absorption, conformational unfolding, and the production of solution...

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Detalles Bibliográficos
Autores principales: Goyal, Megha, Chaudhuri, Tapan K., Kuwajima, Kunihiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4280130/
https://www.ncbi.nlm.nih.gov/pubmed/25548918
http://dx.doi.org/10.1371/journal.pone.0115877

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4280130/
https://www.ncbi.nlm.nih.gov/pubmed/25548918
http://dx.doi.org/10.1371/journal.pone.0115877

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