Scanning microcalorimetry has been used to study the effect of ethanol on thermal denaturation of soybean globulin fraction (SBGF) at pH 6.7 in the range of protein and ethanol concentrations from 0.4 to 4% and from 0 to 3.2M, respectively. The denaturation temperatures of the SBGF components decreased linearly with the increase of ethanol concentration. The specific denaturation enthalpy of SBGF did not depend upon protein and ethanol concentrations. A direct correlation between the slope of the dependence of denaturation temperature on ethanol concentration and the ratio of the square of denaturation temperature and the specific denaturation enthalpy of these proteins was shown.
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GROZAV et al. (1985) studied this question.
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