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
  • TAKAYAMA Haruki
    Graduate School of Pure and Applied Science, University of Tsukuba
  • SHIBATA Tomohiko
    Graduate School of Pure and Applied Science, University of Tsukuba
  • MORI Tatsuya
    Graduate School of Pure and Applied Science, University of Tsukuba
  • SHIN Tae-Gyu
    Neutron Science Division, Korea Atomic Energy Research Institute
  • PARK In-Sung
    Institute of Nano Science and Technology, Hanyang University
  • KOJIMA Seiji
    Graduate School of Pure and Applied Science, University of Tsukuba

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Other Title
  • 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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Abstract

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.

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