Apparent Molal Volume and Compressibility of Glucose and Maltose at Different Temperatures in Lysozyme Solution

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21110%2F15%3A00328178" target="_blank" >RIV/68407700:21110/15:00328178 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s13369-015-1818-3" target="_blank" >http://dx.doi.org/10.1007/s13369-015-1818-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s13369-015-1818-3" target="_blank" >10.1007/s13369-015-1818-3</a>

Result language
angličtina
Original language name
Apparent Molal Volume and Compressibility of Glucose and Maltose at Different Temperatures in Lysozyme Solution
Original language description
In the present research, we study the thermodynamic parameters of ternary system of two different sugars, 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 323.15 K) and concentrations of sugars. The apparent molal volume and apparent molal compressibilities have been calculated for these systems. The partial molal volume of D(-)glucose and maltose has also been evaluated in aqueous lysozyme solution. We have made an attempt to examine transfer volume of the said solutes from water to aqueous lysozyme solution. Interaction between sugars and water molecules is expected to create polar environment, which helps to increase the hydrophobic interactions in proteins, thus stabilizing the protein.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
20501 - Materials engineering

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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