Dynamical changes in hydration water accompanying lysozyme thermal denaturation
نویسندگان
چکیده
منابع مشابه
Denaturation and aggregation of lysozyme in water-ethanol solution.
We have applied rheological methods for the analysis of ethanol-lysozyme interaction during the process of denaturation and aggregation of the protein. At low concentration of ethanol a destruction of the hydration shell of lysozyme is observed. With the increase in the ethanol concentration a structural transformation takes place. It leads to the formation of a protein aggregate with an elonga...
متن کاملThermal Denaturation of Glycinin as a Function of Hydration
Hydration effects on the thermal stability of glycinin (soybean 11S protein) were examined by differential scanning calorimetry (DSC). In a model system with pure glycinin, the denaturation temperature (Td) decreased with increasing moisture. Between 22 and 44% moisture, two endotherms were observed, where the lower-temperature endotherm became progressively reduced in magnitude with a concomit...
متن کاملAnatomy of energetic changes accompanying urea-induced protein denaturation.
Because of its protein-denaturing ability, urea has played a pivotal role in the experimental and conceptual understanding of protein folding and unfolding. The measure of urea's ability to force a protein to unfold is given by the m value, an experimental quantity giving the free energy change for unfolding per molar urea. With the aid of Tanford's transfer model [Tanford C (1964) J Am Chem So...
متن کاملDynamical transition of protein-hydration water.
Thin layers of water on biomolecular and other nanostructured surfaces can be supercooled to temperatures not accessible with bulk water. Chen et al. [Proc. Natl. Acad. Sci. U.S.A. 103, 9012 (2006)]10.1073/pnas.0602474103 suggested that anomalies near 220 K observed by quasielastic neutron scattering can be explained by a hidden critical point of bulk water. Based on more sensitive measurements...
متن کاملLink between the hydration enthalpy of lysozyme and the density of its hydration water: Electrostriction.
Hydration shells around proteins in solution are on average denser than bulk water. Variations in enthalpy are observed during hydration/dehydration of proteins. To explain consistently those phenomena, a common mechanism-electrostriction-underlying the mechanical and contributing to thermal effects is proposed. The mean mass density of the hydration shell of lysozyme derived from the neutron a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Frontiers of Physics
سال: 2015
ISSN: 2095-0462,2095-0470
DOI: 10.1007/s11467-015-0486-9