Heat of reaction between trypsin and soybean trypsin inhibitor |
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| Authors: | DOBRY A STURTEVANT J M |
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| Affiliation: | 1. Faculty of Chemistry and Geosciences, Vilnius University, Naugarduko 24, Vilnius LT-03225, Lithuania;2. Laboratory of Nanotechnology, State Research Institute Centre of Physical Sciences and Technology, Sauletekio ave. 3, Vilnius LT-10257, Lithuania;1. Laboratory of Insect Nutrition and Metabolism, Department of Nutrition and Natural Products, MIGAL-Galilee Research Institute, 1 Tarshish Street, P.O.B. 831, Kiryat Shmona 11016, Israel;2. Department of Animal Science, Faculty of Sciences and Technology, Tel-Hai College, Upper Galilee, 1220800, Israel;3. Analytical Chemistry Laboratory, Tel-Hai Academic College, Upper Galilee, Israel |
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| Abstract: | Calorimetric determinations of the heat of reaction between trypsin and soybean trypsin inhibitor protein indicate that ΔH for the reaction at 25 ° is 0 ± 1 kilocal./mole of trypsin reacted, if similar experiments with the inhibitor protein and bovine serum albumin are accepted as valid controls. The irreversibility of the reaction even at high dilution indicates that it is accompanied by a large decrease in free energy, and consequently a rather large increase in entropy. |
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