Thermal stability of P-lactoglobulin Bin the presence of ‘ucrnse, sorbitol and trehalose as osmolJtes

Abstract

Thermal denaturation of p-Iactoglobulin type B in the absence and pteNcno: of g arious concentrations of<br />trehalo5e, sucrose and sork toles sugar osmolytes and twlyols were nuyoured hy monitoring changes in the<br />absorption coefficients at pH 2.0. These measurements gave aliss, or I. mpdpDint of denaturation), Al-fis<br />(enthalpy change at Ty). and ACp (consttun-pressure heal capaciit eh.iltgtii under a gisen solvent condition<br />Using these valuer of Ali,, rs, and AC, , AG D° (Gibbs Dieu:, chantiet was determined at a given<br />concentration of each sugar. Ii has been obsessed that each sugar glafili se. the 13-lac toglob B m terns<br />of 3. and AGna. The temperature that corresponds to rtmirntim proiv in Rahflits.. Is is increased G the<br />presence of these osmulytes. The same rend was also obsessed for fir,. the temperanirc corresponding to<br />nun eat-haler change of denaturation.