Unfolding Studies of the Cysteine Protease Baupain, a Papain-Like Enzyme from Leaves of Bauhinia forficata: Effect of pH, Guanidine Hydrochloride and Temperature

Baupain belongs to the α+β class of proteins with a secondary structure-content of 44% α-helix, 16% β-sheet and 12% β-turn. The structural transition induced by pH was found to be noncooperative, with no important differences observed in the pH range from 3.0 to 10.5. At pH 2.0 the protein presented...

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Detalles Bibliográficos
Autores principales: Silva-Lucca, Rosemeire A, Andrade, Sheila S, Silva Ferreira, Rodrigo, Sampaio, Misako U., Oliva, Maria Luiza V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270875/
https://www.ncbi.nlm.nih.gov/pubmed/24368603
http://dx.doi.org/10.3390/molecules19010233

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270875/
https://www.ncbi.nlm.nih.gov/pubmed/24368603
http://dx.doi.org/10.3390/molecules19010233

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