TABLE 1.
Calculated values of α for α-LA in the presence of different sugars at different pH values
| Sugar | pH |
||||
|---|---|---|---|---|---|
| 7.0 | 6.5 | 6.0 | 5.5 | 5.0 | |
| −α (liter mol−1)a | |||||
| Glucose | 1.80 (1.85 ± 0.20)b | 1.36 | 1.51 | 1.31 | 1.29 |
| Galactose | 1.86 (1.80 ± 0.30) | 1.41 | 1.54 | 1.36 | 1.31 |
| Fructose | 1.76 (1.45 ± 0.20) | 1.38 | 1.52 | 1.29 | 1.26 |
| Sucrose | 3.13 (3.28 ± 0.30) | 2.34 | 2.30 | 2.17 | 1.81 |
| Trehalose | 3.16 (3.43 ± 0.30) | 2.30 | 2.31 | 2.21 | 1.83 |
| Raffinose | 3.88 (3.75 ± 0.80) | 3.20 | 3.00 | 2.75 | 2.25 |
| Stachyose | 5.40 (5.25 ± 1.00) | 4.01 | 3.82 | 3.74 | 3.32 |
a The negative sign indicates the exclusion of saccharide from the protein domain.
b Values in parentheses were taken from Beg et al. (19), and these values were obtained using best–fit model. The ± indicates uncertainties that correspond to mean ± 2 S.E. of estimate (95% confidence limits).