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Effects of chemical chaperones and d...

Wang, Dafang.

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Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins./
作者:	Wang, Dafang.
面頁冊數:	123 p.
附註:	Source: Masters Abstracts International, Volume: 48-01, page: 0247.
Contained By:	Masters Abstracts International48-01.
標題:	Agriculture, Horticulture. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1469216
ISBN:	9781109348828

Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins.
Wang, Dafang.

Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins. - 123 p.

Source: Masters Abstracts International, Volume: 48-01, page: 0247.

Thesis (M.S.)--Oklahoma State University, 2009.

Scope and method of study.

ISBN: 9781109348828Subjects--Topical Terms:

1017832
Agriculture, Horticulture.

Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins.
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100 1 $a Wang, Dafang. $3 1676978
245 1 0 $a Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins.
300 $a 123 p.
500 $a Source: Masters Abstracts International, Volume: 48-01, page: 0247.
500 $a Adviser: Jeffrey A. Anderson.
502 $a Thesis (M.S.)--Oklahoma State University, 2009.
520 $a Scope and method of study.
520 $a Findings and conclusions. The goal of my research project is to explore structure-function relationships between cosolvents and protein thermostability. Effects of cosolvents, including chemical chaperones and detergents, are monitored as changes in protein solubility and activity following high temperature exposure. Additive effects of chaperones such as glucose and glycine have been observed. Additive effect of glycine and CHAPS on both pepper leaf proteins and commercial ovalbumin were tested. The relationship between the observed stabilizing effect and the polarity of the chemical was discussed. Ionic detergents yield a dual response mode on thermostability of pepper leaf proteins as concentrations increase. The relationship between response transition and micelle formation was discussed.
590 $a School code: 0664.
650 4 $a Agriculture, Horticulture. $3 1017832
650 4 $a Chemistry, Agricultural. $3 1021829
690 $a 0471
690 $a 0749
710 2 $a Oklahoma State University. $b Horticulture. $3 1676709
773 0 $t Masters Abstracts International $g 48-01.
790 1 0 $a Anderson, Jeffrey A., $e advisor
790 1 0 $a Maness, Niels O. $e committee member
790 1 0 $a Martin, Bjorn C. $e committee member
790 $a 0664
791 $a M.S.
792 $a 2009
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1469216