Abstract

We investigated thermal stabilities of four proteins in the presence of four kinds of sugars to analyze the mechanism of stabilization of proteins by additives. These proteins were stabilized by the addition of sugars, and the degree of stabilization correlated to the partial molar isentropic compressibility of the sugar.

Keywords: STEREOCHEMISTRY, molar isentropic, thermophile, polyols, lysozyme, exothermic reactions