Analysis of sugar bioprotective mechanism on the thermal denaturation of lysozyme from Raman scattering and differential scanning calorimetry investigations

Article Abstract:

A study analyzed sugar-induced thermostabilization of lysozyme by Raman scattering and characterized differential scanning calorimetry investigations, for three disaccharides by the same chemical formula (C12H22O11). Results reveal that trehalose exhibits exceptional capabilities to distort the tetra-bonded hydrogen-bond network of water and to strengthen intermolecular O-H interactions responsible for the stability of the tertiary structure.

Raman spectroscopy, Structure

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Lysozyme-water interactions studied by sorption calorimetry

Article Abstract:

An attempt is made to study the hydration of hen egg white lysozyme by using the method of sorption calorimetry at 25, 40 and 50 Degree Celsius. Hydration of lysozyme occurs in four steps such as slow penetration of water into the protein-protein interface, gradual glass transition, water uptake with disaggregation of protein aggregates as well as formation of a monolayer of water and accumulation of free water.

Water, Sorption

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Hydration of thermal denatured lysozyme studied by sorption calorimetry and differential scanning calorimetry

Article Abstract:

The hydration and dehydration of thermally denatured hen egg lysozyme is studied by using sorption calorimetry. The changes of the free energy of the protein induced by the hydration are found to stabilize the denatured form of lysozyme with respect to the native form.

Usage, Observations, Hydration (Chemistry)

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