[Calorimetric study of heat denaturation of beta-trypsin]

Thermal denaturation of beta-trypsin was studied by scanning microcalorimetry. It is shown that the denaturational transition is well described by the one-step model of transition between two macroscopic states. The specific enthalpy of denaturation is a linear function of temperature, the extrapolation to 110 degrees leading to a value of 54.2 J/g, i. e. to the value being characteristic for small compact globular proteins.