Studies on egg white lysozyme: effect of trichloroacetic acid

SHANTOO GURNANI, M ARIFUDDIN & P M BHARGAVA

Published in: Indian Journal of Biochemistry, 1968, 5, 37-42.

Abstract:

Treatment of iysozyme with 5 per cent trichloroacetic acid at 0°C up to 3 hr, followed by removal of the acid from the precipitate, gives a protein preparation which is identical with the native enzyme in its enzymatic activity, immunochemical properties, and physical characteristics (solubility in water, spectral properties, optical rotatory dispersion, sedimentation pattern, molecular weight, gel filtration characteristics, susceptibility to heat and urea denaturation and to tryptic hydrolysis, and the gross nature of tryptic hydrolysis products). This may be either a case of reversible denaturation or a manifestation of the rigidity of the conformation of lysozyme which may be precipitated by TCA without an alteration in native secondary /tertiary structure.

PMID: 4239921

Keywords:
Chemical Phenomena
Chemistry
Chromatography, Gel
Immunodiffusion
Immunoelectrophoresis
Muramidase
Ovalbumin
Protein Denaturation
Trichloroacetic Acid
Ultracentrifugation

HOW TO CITE

Studies on egg white lysozyme: effect of trichloroacetic acid. SHANTOO GURNANI, M ARIFUDDIN & P M BHARGAVA. Indian Journal of Biochemistry, 1968, 5, 37-42.

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