Thermodynamics of cross links.
作者信息
Rupley J A, Johnson R E, Adams P H
出版信息
Adv Exp Med Biol. 1977;86A:295-306. doi: 10.1007/978-1-4684-3282-4_18.
PMID:920502
Abstract
Comparison of the melting temperatures of native lysozyme and a cross-linked ester derivative of lysozyme (Imoto and Rupley, 1973) yielded a value of 5.5 kcal/mole for the free energy of stabilization developed through forming the cross link and a value of zero for the corresponding enthalpy. There is close agreement between experiment and calculation from the statistical theory of polymers.
摘要
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