| dc.contributor.author | Wang, Dafang | |
| dc.date.accessioned | 2014-04-15T22:32:30Z | |
| dc.date.available | 2014-04-15T22:32:30Z | |
| dc.date.issued | 2009-07-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/9597 | |
| dc.description.abstract | 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. | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
| dc.title | Effects of chemical chaperones and detergents on thermostability of pepper leaf proteins | |
| dc.type | text | |
| osu.filename | Wang_okstate_0664M_10482.pdf | |
| osu.college | Agricultural Sciences and Natural Resources | |
| osu.accesstype | Open Access | |
| dc.description.department | Horticulture and Landscape Architecture Department | |
| dc.type.genre | Thesis | |
