Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques
Нема приказа
Аутори
Rastegari, Ali AsgharBuzari, Behnaz
Pavelkić, Vesna M.
Gopčević, Kristina
Petković, Marijana
Bordbar, Abdol-Khalegh
Чланак у часопису
Метаподаци
Приказ свих података о документуАпстракт
The thermal stability of pepsin in a strong acid medium as a function of pH has been investigated using differential scanning calorimetry (DSC), UV absorbance, polyacrylamide gel electrophoresis (PAGE) and MALDI-TOF MS methods. The two independent two-state transitions model with view of physiological function of pepsin was used for analyzing thermal denaturation curves. The transition temperature (T-m) values ranging from 305.15 to 319.15K for the first transition and from 322.15 to 349.15K for the second transition in the examined pH range implicating the higher stability at pH 4 are in good agreement with MALDI-TOF MS results. The corresponding maximum, Delta G degrees(25), was stability obtained at pH 4 with values of 65.3 kJ mol(-1). (C) 2013 Elsevier B.V. All rights reserved.
Кључне речи:
Pepsin / Thermal denaturation / Differential Scanning Calorimetry / MALDI-TOF MS / Thermal stabilityИзвор:
Thermochimica Acta, 2013, 568, 165-170Финансирање / пројекти:
- Динамика нелинеарних физичкохемијских и биохемијских система са моделирањем и предвиђањем њихових понашања под неравнотежним условима (RS-MESTD-Basic Research (BR or ON)-172015)
- Falavarjan Branch, Islamic Azad University, Isfahan University, Abdus Salam International Centre for Theoretical Physics (ICTP) (Trieste, Italy)
DOI: 10.1016/j.tca.2013.06.030
ISSN: 0040-6031
WoS: 000324004500019
Scopus: 2-s2.0-84884555350
Колекције
Институција/група
VinčaTY - JOUR AU - Rastegari, Ali Asghar AU - Buzari, Behnaz AU - Pavelkić, Vesna M. AU - Gopčević, Kristina AU - Petković, Marijana AU - Bordbar, Abdol-Khalegh PY - 2013 UR - https://vinar.vin.bg.ac.rs/handle/123456789/5664 AB - The thermal stability of pepsin in a strong acid medium as a function of pH has been investigated using differential scanning calorimetry (DSC), UV absorbance, polyacrylamide gel electrophoresis (PAGE) and MALDI-TOF MS methods. The two independent two-state transitions model with view of physiological function of pepsin was used for analyzing thermal denaturation curves. The transition temperature (T-m) values ranging from 305.15 to 319.15K for the first transition and from 322.15 to 349.15K for the second transition in the examined pH range implicating the higher stability at pH 4 are in good agreement with MALDI-TOF MS results. The corresponding maximum, Delta G degrees(25), was stability obtained at pH 4 with values of 65.3 kJ mol(-1). (C) 2013 Elsevier B.V. All rights reserved. T2 - Thermochimica Acta T1 - Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques VL - 568 SP - 165 EP - 170 DO - 10.1016/j.tca.2013.06.030 ER -
@article{ author = "Rastegari, Ali Asghar and Buzari, Behnaz and Pavelkić, Vesna M. and Gopčević, Kristina and Petković, Marijana and Bordbar, Abdol-Khalegh", year = "2013", abstract = "The thermal stability of pepsin in a strong acid medium as a function of pH has been investigated using differential scanning calorimetry (DSC), UV absorbance, polyacrylamide gel electrophoresis (PAGE) and MALDI-TOF MS methods. The two independent two-state transitions model with view of physiological function of pepsin was used for analyzing thermal denaturation curves. The transition temperature (T-m) values ranging from 305.15 to 319.15K for the first transition and from 322.15 to 349.15K for the second transition in the examined pH range implicating the higher stability at pH 4 are in good agreement with MALDI-TOF MS results. The corresponding maximum, Delta G degrees(25), was stability obtained at pH 4 with values of 65.3 kJ mol(-1). (C) 2013 Elsevier B.V. All rights reserved.", journal = "Thermochimica Acta", title = "Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques", volume = "568", pages = "165-170", doi = "10.1016/j.tca.2013.06.030" }
Rastegari, A. A., Buzari, B., Pavelkić, V. M., Gopčević, K., Petković, M.,& Bordbar, A.. (2013). Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques. in Thermochimica Acta, 568, 165-170. https://doi.org/10.1016/j.tca.2013.06.030
Rastegari AA, Buzari B, Pavelkić VM, Gopčević K, Petković M, Bordbar A. Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques. in Thermochimica Acta. 2013;568:165-170. doi:10.1016/j.tca.2013.06.030 .
Rastegari, Ali Asghar, Buzari, Behnaz, Pavelkić, Vesna M., Gopčević, Kristina, Petković, Marijana, Bordbar, Abdol-Khalegh, "Thermal denaturation of pepsin at acidic media: Using DSC, MALDI-TOF MS and PAGE techniques" in Thermochimica Acta, 568 (2013):165-170, https://doi.org/10.1016/j.tca.2013.06.030 . .