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Structural and functional determinants of Mucor miehei protease. V. Enthalpy changes upon thermal denaturation in
Biochimica Et Biophysica Acta
|February 27, 1975
Abstract:
The thermal denaturation of Mucor meihei protease was studied as a function of pH by differential scanning calorimetry. In both citric acid-Na2HPO4 and in acetic acid-sodium acetate buffers, maximum thermal stability was at pH 4.0-4.2. However, the maximum enthalpy changes associated with the denaturation process were buffer-dependent and occurred between pH values of 4.7 and 5.7.