Thermodynamic denaturation of Į-Lactalbumin presence of cetylpyridinium chloride and hexadecyl trimethyl ammonium bromide

In this work , we determined the stability parameters of Į-Lactalbumin in presence of cetylpyridinium chloride (CPC) and hexadecyl trimethyl ammonium bromide (HTAB) as cationic surfactants. The experiments took place over the temperature range of ۲۹۸ K to ۳۱۸ K. For each transition curve at any specific temperature , the conventional method of analysis , which assumes a linear concentration dependence of the pre- and post- transitionbase lines , gave the most realistic values for ǻG (HЇO).

کلیدواژه ها:

Į-Lactalbumin ، Surfactant ، Denaturation ، Protein stability