However, many proteins suffer from the drawback of poor storage and operational stability and lose their functionality and native conformation over a period of time , On the other hand, various industrial processes require operational conditions such as extreme temperature, pH, pressure, and the presence of various chemicals and solvents, which may lead to protein destabilization and denaturation. Hence, there is a need to increase the stability of proteins used in industrial processes.
Urea Denaturation. Stock FITC-BSA solution (200 [micro]M) was diluted to 20 [micro]M with desired volume of stock honey solution or buffer to get a desired concentration of honey.
Values of Yn and Yd were obtained by linear extrapolation of pre- and post-transition zones of the denaturation curve.
The free energy of stabilization ([MATHEMATICAL EXPRESSION NOT REPRODUCIBLE IN ASCII]) with or without different honey concentrations in the absence of urea was obtained from the Y-intercept of [DELTA][G.sub.D] versus urea concentration plot using least squares analysis, whereas the midpoint of denaturation ([C.sub.m]) was calculated from the linear regression equation .
2.Z Thermal Denaturation. Thermal denaturation studies were carried out on a Jasco spectrofluorometer, model FP-6500 equipped with a Protech 632D temperature-controlled circulating water bath.