UNAM
Revista Digital Universitaria
Revista Digital Universitaria ISSN: 1607 - 6079 | Publicación mensual | 1 de enero de 2015 vol.16, No.1

ABSTRACT

Heat and proteins



Miguel Costas Basín


Calorimetry is a useful technique to study proteins. It allows the measurement of the amount of heat that is released or absorbed when a protein interacts with another substance or when the protein is denatured. In the present article, two types of calorimeters are described: the isothermal titration calorimeter (ITC) and the differential scanning calorimeter (DSC). This text also refers to two projects developed in collaboration with Dr. Armando Gómez Puyou, one where the ITC was employed to reveal the interaction between triosephosphate isomerase and an inhibitor of its catalytic activity, and the other where the DSC was used to study its thermal denaturation.



Keywords: calorimetry, proteins, triose phosphate isomerase, Armando Gómez Puyou