Denaturation and aggregation of lysozyme in water-ethanol solution

被引：0
|
作者：
Szymanska, Agnieszka [1 ]
Hornowski, Tornasz [2 ]
Slosarek, Genowefa [1 ]
机构：
[1] Adam Mickiewicz Univ, Fac Phys, Dept Mol Biophys, Poznan, Poland
[2] Adam Mickiewicz Univ, Inst Acoust, PL-60769 Poznan, Poland
来源：
ACTA BIOCHIMICA POLONICA | 2012年 / 59卷 / 02期
关键词：
lysozyme; viscosity; monomer-to-filament structural transition; volumetric studies; EGG-WHITE LYSOZYME; INTRINSIC VISCOSITIES; AMYLOID FIBRILS; HEN; TEMPERATURE; PROTEINS; VOLUME; HYDRATION; INSIGHT;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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 elongated structure. The rheological characteristics of lysozyme-water ethanol solution changes from Newtonian to pseudoplastic.
引用
收藏
页码：317 / 321
页数：5
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