Abstract
Comparison of the melting temperatures of native lysozyme and a cross-linked ester derivative of lysozyme (Imoto and Rupley, 1973) yielded a value of 5.5 kcal/mole for the free energy of stabilization developed through forming the cross link and a value of zero for the corresponding enthalpy. There is close agreement between experiment and calculation from the statistical theory of polymers.
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© 1977 Plenum Press, New York
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Rupley, J.A., Johnson, R.E., Adams, P.H. (1977). Thermodynamics of Cross Links. In: Friedman, M. (eds) Protein Crosslinking. Advances in Experimental Medicine and Biology, vol 86A. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3282-4_18
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DOI: https://doi.org/10.1007/978-1-4684-3282-4_18
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-3284-8
Online ISBN: 978-1-4684-3282-4
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