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. 2013 Oct 9;2013:981902. doi: 10.1155/2013/981902

Table 2.

Characteristics of thermal denaturation of FITC-BSA in the absence and presence of different honey concentrations as monitored by FITC fluorescence upon excitation at 495 nm.

Protein sample
Transition ΔG D 25°C (cal mol−1) ΔH (cal mol−1)
Start point (°C) Midpoint (°C) End point (°C)
FITC-BSA 45.0 69.3 95.0 4400 41800
FITC-BSA + 10% (w/v) honey 57.5 75.0 95.0 5500 51000
FITC-BSA + 20% (w/v) honey 62.5 82.8 95.0 8400 55000