Denaturation and aggregation of lysozyme in water-ethanol solution.

Agnieszka Szymańska; Tomasz Hornowski; Genowefa Ślósarek

doi:10.18388/abp.2012_2158

Denaturation and aggregation of lysozyme in water-ethanol solution.

Agnieszka Szymańska Faculty of Physics, Department of Molecular Biophysics, Adam Mickiewicz University, Poznań, Poland.;
Tomasz Hornowski
Genowefa Ślósarek

DOI: https://doi.org/10.18388/abp.2012_2158

Abstract

We have applied rheological methods for the analysis of ethanol-lysozyme interaction during the process of denaturation and aggregation of the protein. At low concentration of ethanol a destruction of the hydration shell of lysozyme is observed. With the increase in the ethanol concentration a structural transformation takes place. It leads to the formation of a protein aggregate with an elongated structure. The rheological characteristics of lysozyme-water-ethanol solution changes from Newtonian to pseudoplastic.

Published

2012-06-19

Issue

Vol. 59 No. 2 (2012)

Section

Articles

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