H. Rowshan et al., THE THERMODYNAMIC STABILITY OF THE DIFFERENT FORMS OF BETA-LACTOGLOBULIN (A AND B) TO SODIUM N-DODECYL SULFATE, Thermochimica acta, 285(2), 1996, pp. 221-229
Bovine beta-lactoglobulin (BLG) has two genetic variants known as BLG
A and B. The interaction of sodium n-dodecyl sulphate (SDS) with its t
wo variants has been studied by different experimental techniques such
as titration microcalorimetry, equilibrium dialysis, UV spectrophotom
etry, and temperature scanning spectroscopy in acetate buffer at pH 3.
2 and 25 degrees C. The binding data have also been interpreted in ter
ms of structural points using the Wyman theoretical model. The results
from different techniques show that BLG B has greater thermodynamic s
tability than BLG A.