Title : Thermal stabilization of antithrombin III by sugars and sugar derivatives and the effects of nonenzymatic glycosylation.

Pub. Date : 1984 May 25

PMID : 6426525

1 Functional Relationships(s)
Compound Name
Protein Name
1 In fact, when antithrombin III was pasteurized in the presence of 2 M glucose and 0.5 M citrate, it steadily lost its ability to inhibit thrombin even though Td under these conditions was 10 degrees C higher than in citrate alone where activity was preserved. Glucose serpin family C member 1 Homo sapiens