Abstract
Low-dose γ-radiation produces subtle effects on bovine γ-globulin, as revealed by calorimetric investigations carried out on concentrated aqueous solutions. The irradiation rate used seems below the threshold that allows complete protein denaturation; the denaturation temperature, Td, remained unaffected; nonetheless, modifications of the shape of the calorimetric signal reveal that other changes, such as the dissociation of protein oligomers, could take place.
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