decrease in occurred for each protein when phytic acid was added to that protein. A Tm control experiment was carried out for each protein in which the concentration of NaCl was changed from 1 mM 1 M. This was done to take into account the effect NaCl had on the – stability of the proteins being tested. In the second part of the experiment the set amounts of phytic acid was added to each protein stock solution. NaCl concentrations were increased sample to sample for each protein and the effect on for each NaCl concentration was Tm measured on the DSC, all the thermodynamic parameters were calculated as previously. NaCl did have an effect on the stability of the proteins without the presence of phytic acid as shown in and There was always an initial decrease in stability, which was figures 3.15, 3.16 3.17. very noticeable for myoglobin and lysozyme, but the destabilisation was only very small for HSA. At the higher NaCl concentrations for lysozyme and myoglobin the plateaued off Tm lower than the starting Addition of the phytic acid caused a large destabilisation for all Tm. proteins as expected. As the NaCl concentration was increased the increased for all Tm proteins. This suggests that the Cl- component of the salt was able to successfully compete with phytic acid for positively charged sites on the proteins.
decrease in Tm occurred for each protein when phytic acid was added to that protein. A control experiment was carried out for each protein in which the concentration of NaCl was changed from 1 mM – 1 M. This was done to take into account the effect NaCl had on the stability of the proteins being tested. In the second part of the experiment the set amounts of phytic acid was added to each protein stock solution. NaCl concentrations were increased sample to sample for each protein and the effect on Tm for each NaCl concentration was measured on the DSC, all the thermodynamic parameters were calculated as previously. NaCl did have an effect on the stability of the proteins without the presence of phytic acid as shown in figures 3.15, 3.16 and 3.17. There was always an initial decrease in stability, which was very noticeable for myoglobin and lysozyme, but the destabilisation was only very small for HSA. At the higher NaCl concentrations for lysozyme and myoglobin the Tm plateaued off lower than the starting Tm. Addition of the phytic acid caused a large destabilisation for all proteins as expected. As the NaCl concentration was increased the Tm increased for all proteins. This suggests that the Cl- component of the salt was able to successfully compete with phytic acid for positively charged sites on the proteins.
FINAL%20THESIS%20PASSED.docx