Table 3

Thermodynamic parameters from GdnHCl unfolding studies of native and glycated insulin.

ΔG^o(H₂O)

(kcal·mol^-1)

m

(kcal·mol^-1.M^-1)

Cm

(M)

Insulin

3.34 ± 0.33

0.63 ± 0.10

5.31 ± 0.98

Glycated Insulin

2.66 ± 0.27

0.52 ± 0.09

5.10 ± 0.98

Parameters were obtained by a direct fit of the model equations to experimental data in Figure 4 D and E. ΔG^o(H2O) is the protein conformational stability; m is the dependence of ΔG^oon denaturant concentration; Cm is the denaturant concentration at the midpoint of the unfolding transition.

Oliveira et al. BMC Biochemistry 2011 12:41   doi:10.1186/1471-2091-12-41