Thermal Denaturation of Lysozyme in Aqueous Solution with Ionic Liquids
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- KODA Shota
- Graduate School of Pure and Applied Science, University of Tsukuba
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- TAKAYAMA Haruki
- Graduate School of Pure and Applied Science, University of Tsukuba
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- SHIBATA Tomohiko
- Graduate School of Pure and Applied Science, University of Tsukuba
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- MORI Tatsuya
- Graduate School of Pure and Applied Science, University of Tsukuba
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- SHIN Tae-Gyu
- Neutron Science Division, Korea Atomic Energy Research Institute
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- PARK In-Sung
- Institute of Nano Science and Technology, Hanyang University
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- KOJIMA Seiji
- Graduate School of Pure and Applied Science, University of Tsukuba
Bibliographic Information
- Other Title
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- イオン液体を含むリゾチーム水溶液の温度変性
- イオン エキタイ オ フクム リゾチーム スイヨウエキ ノ オンド ヘンセイ
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Description
The thermal denaturation of hen egg white lysozyme in the solution with/without Choline Acetate ionic liquid has been investigated by Small-Angle Neutron Scattering (SANS) and Differential Scanning Calorimetry (DSC). The gyration radius does not show noticeable change by the addition of the ionic liquid in a native state, while on further heating the remarkable increase of the radius of gyration after the denaturation is suppressed by the ionic liquid, probably owing to the aggregation of lysozyme molecules. The fractal dimension slightly decreases by the ionic liquid, and the remarkable drop is observed in the vicinity of denaturation temperature for both cases.
Journal
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- Cryobiology and Cryotechnology
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Cryobiology and Cryotechnology 60 (2), 119-122, 2014
Japanese Society of Cryobiology and Cryotechnology
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Details 詳細情報について
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- CRID
- 1390001205086453760
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- NII Article ID
- 110009878797
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- NII Book ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL BIB ID
- 025958962
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL Search
- CiNii Articles
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- Abstract License Flag
- Disallowed