Arginyl residues and thermal stability in proteins
- 1 August 1986
- journal article
- research article
- Published by Springer Nature in Molecular and Cellular Biochemistry
- Vol. 71 (2) , 121-127
- https://doi.org/10.1007/bf00214770
Abstract
Guanidination and amidination of bovine serum albumin, yeast enolase and yeast alcohol dehydrogenase were accompanied by increases in thermal stability at lower extents of modification. Decreases in thermal stability result from greater modification. These results support suggestions that surface guanidino groups (arginyl groups) are an important factor in thermal stability of proteins.This publication has 28 references indexed in Scilit:
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