Abstract
AbstractThe effects of three simple aliphatic alcohols, viz., methanol, ethanol and 1‐propanol, on the thermal denaturation and protein‐protein interactions of arachin at pH 3,6 were studied by melting temperature, electrophoresis, UV difference and fluorescence spectral measurements. Alcohols increase the heat‐induced protein‐protein interactions as shown by gel melting temperature and electrophoretic measurements. UV difference and fluorescence spectral measurements revealed that the addition of alcohols to arachin, before and after heating and cooling, enhances its denaturation. The probable explanation for the promotive effect of alcohols on the thermal denaturation and aggregation of arachin is discussed.
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