The protein denaturation under high pressure : effects of ph and some substances on the pressure denaturation of ovalbumin solution

Abstract

The effects of the pH and of the various added substances on the pressure denaturation of ovalbumin solution were examined by measuring the solubility as an index. The results are as follows: Ovalbumin has the maximum stability near pH 9 toward pressure-denaturation, the rate of pressure denaturation reaction of ovalbumin is proportional to the square root of hydrogen-ion concentration independently of the treated pressure and temperature, and the activation volumes are negative and the values depend on temperature but not on pH. Sulfate and glucose are inhibitors, and urea and ethyl alcohol are accelerators for pressure denaturation. And a little amount of calcium chloride and sodium chloride accelerates the pressure denaturation, but a large amount of them tend to inhibit it.