TABLE 2.
Calculated values of α for lysozyme in the presence of different sugars at different pH values
| Sugar | pH |
||||
|---|---|---|---|---|---|
| 7.0 | 6.0 | 5.0 | 4.0 | 3.0 | |
| −α (liter mol−1)a | |||||
| Glucose | 1.01 (1.03 ± 0.26)b | 1.08 | 1.09 | 1.16 | 1.30 |
| Galactose | 0.95 (0.99 ± 0.20) | 1.04 | 1.07 | 1.13 | 1.27 |
| Fructose | 1.03 (1.06 ± 0.30) | 1.06 | 1.10 | 1.15 | 1.32 |
| Sucrose | 1.50 (1.49 ± 0.20) | 1.54 | 1.62 | 1.81 | 1.87 |
| Trehalose | 1.52 (1.74 ± 0.30) | 1.56 | 1.63 | 1.83 | 1.89 |
| Raffinose | 1.83 (1.81 ± 0.36) | 2.02 | 2.17 | 2.77 | 2.86 |
| Stachyose | 2.13 (2.17 ± 0.40) | 2.37 | 2.43 | 3.29 | 3.50 |
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).