イオン液体を含むリゾチーム水溶液の温度変性  [in Japanese] Thermal Denaturation of Lysozyme in Aqueous Solution with Ionic Liquids  [in Japanese]

Access this Article

Search this Article

Author(s)

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.

Journal

  • Cryobiology and Cryotechnology

    Cryobiology and Cryotechnology 60(2), 119-122, 2014

    Japanese Society of Cryobiology and Cryotechnology

References:  9

Codes

  • NII Article ID (NAID)
    110009878797
  • NII NACSIS-CAT ID (NCID)
    AN10448734
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    1340-7902
  • NDL Article ID
    025958962
  • NDL Call No.
    Z17-945
  • Data Source
    CJP  NDL  NII-ELS  J-STAGE 
Page Top