Influence of Glycerol on the Structure and Thermal Stability of Lysozyme: A Dynamic Light Scattering and Circular Dichroism Study

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• 作者：Alessandro Esposito ; Lucia Comez ; Stefania Cinelli ; Filippo Scarponi ; Giuseppe Onori
• 刊名：Journal of Physical Chemistry B
• 出版年：2009
• 出版时间：December 24, 2009
• 年：2009
• 卷：113
• 期：51
• 页码：16420-16424
• 全文大小：171K
• 年卷期：v.113,no.51(December 24, 2009)
• ISSN：1520-5207

文摘

Photon correlation spectroscopy and circular dichroism have been used to study the role of hydration in the structure and thermostability of the model protein lysozyme in water−glycerol mixtures. Two cases have been considered: water-rich and glycerol-rich regimes of concentrations. We follow the thermal denaturation both by optical spectral changes and hydrodynamic radius variations. This methodology allows us to emphasize the relevant role played by hydrophobic interactions during the process in aqueous solutions and, in glycerol, to distinguish the non-cooperative melting of secondary structure, supporting the view of a protein transition to a molten globule-like state.