Apparent molal volume and compressibility of glucose and maltose at different temperatures in lysozyme solution
In the present research, we study the thermody-namic parameters of ternary system of two different sug-ars, i.e., (a)D(-)glucose+lysozyme+water and (b) maltose+lysozyme+water. It has been done at various temperatures(293.15, 303.15, 313.15 and 323.15K) and concentrations ofsugars. The apparent molal...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Springer Verlag
2015
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/57848/ http://dx.doi.org/10.1007/s13369-015-1818-3 |
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| Institution: | Universiti Teknologi Malaysia |
| Summary: | In the present research, we study the thermody-namic parameters of ternary system of two different sug-ars, i.e., (a)D(-)glucose+lysozyme+water and (b) maltose+lysozyme+water. It has been done at various temperatures(293.15, 303.15, 313.15 and 323.15K) and concentrations ofsugars. The apparent molal volume and apparent molal com-pressibilities have been calculated for these systems. Thepartial molal volume ofD(-)glucose and maltose has alsobeen evaluated in aqueous lysozyme solution. We have madean attempt to examine transfer volume of the said solutesfrom water to aqueous lysozyme solution. Interaction be-tween sugars and water molecules is expected to create polarenvironment, which helps to increase the hydrophobic inter-actions in proteins, thus stabilizing the protein. |
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