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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

20501 - Materials engineering

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Arabian Journal for Science and Engineering

ISSN

1319-8025

e-ISSN

2191-4281

Svazek periodika

40

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

5

Strana od-do

3001-3005

Kód UT WoS článku

000362954000020

EID výsledku v databázi Scopus

2-s2.0-84944062844