Protein Denaturation

D. Scott Snyder dss10 at
Wed Sep 25 10:53:06 EST 1996

Another possibility is that the protein, having evolved to work at higher 
temperatures, may actually require such temperatures for stability. 
Remember that the hydrophobic and H bonding forces holding the enzyme 
together are entropy dependent (A similar phenomenon has been noted with other 
proteins called "cold denaturation".).Its optimum pH for stability may also 
play a role as many side groups have pKas that vary with temp.

Hope this helps.


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