Summary:
The effect of temperature on soybean glycinin in 8 M urea or 6 M Gdn-HCI solution has been studied by CD and ORD measurements. At room temperature the protein assumes an unordered conformation in the presence of the denaturant. With an increase in temperature, [ ]MRW in the range 250-210 nm assumes more negative values, suggesting formation of ordered conformations at higher temperatures. [AS/SS]
