Table 2. Thermodynamic Parameters of Protamine Binding to Zn–Insulin.
| protamine into Zn–insulin | N | K1 (M–1) | ΔH1(kcal mol–1) | TΔS1(kcal mol–1) | ΔG1(kcal mol–1) | K2 (M–1) | Kavg (M–1) | ΔH2(kcal mol–1) | TΔS2(kcal mol–1) | ΔG2(kcal mol–1) | ΔGavg(kcal mol–1) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Salt Dependent | |||||||||||
| NaCl 100 mM | 0.14 | (1.8 ± 0.35) × 105 | –12.8 ± 3.0 | –5.6 ± 3.1 | –7.2 ± 0.1 | ||||||
| NaCl 150 mM | (1.7 ±.4) × 105 | –8.1 ± 0.4 | –1.0 ± 0.6 | –7.1 ± 0.2 | (1.8 ± 0.2) × 105 | (1.7 ± 0.6) × 105 | 0.5 ± 0.2 | 7.6 ± 0.1 | –7.1 ± 0.1 | –7.1 ± 0.15 | |
| Temperature Dependent | |||||||||||
| 15 °C | 0.02 | (1.0 ± 0.12) × 105 | –19.2 ± 4.1 | –12.5 ± 4.1 | –6.7 ± 0.05 | ||||||
| 25 °C | 0.14 | (1.8 ± 0.4) × 105 | –12.8 ± 3.0 | –5.6 ± 3.1 | –7.2 ± 0.1 | ||||||
| 35 °C | 0.15 | (1.1 ± 0.16) × 106 | –1.6 ± 0.06 | 7.0 ± 0.1 | –8.5 ± 0.06 | ||||||