scholarly journals A comparison of the activation energy of viscous flow for hen egg-white lysozyme obtained on the basis of different models of viscosity for glass-forming liquids

2011 ◽  
Vol 34 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Karol Monkos
Keyword(s):  
Activation Energy ◽  
Viscous Flow ◽  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Glass Forming ◽  
Egg White Lysozyme ◽  
Wide Range ◽  
Different Temperatures ◽  
Hen Egg White ◽  
Hen Egg

A comparison of the activation energy of viscous flow for hen egg-white lysozyme obtained on the basis of different models of viscosity for glass-forming liquids The paper presents the results of viscosity determinations on aqueous solutions of hen egg-white lysozyme at a wide range of concentrations and at temperatures ranging from 5°C to 55°C. On the basis of these measurements and different models of viscosity for glass-forming liquids, the activation energy of viscous flow for solutions and the studied protein, at different temperatures, was calculated. The analysis of the results obtained shows that the activation energy monotonically decreases with increasing temperature both for solutions and the studied protein. The numerical values of the activation energy for lysozyme, calculated on the basis of discussed models, are very similar in the range of temperatures from 5°C to 35°C.

scholarly journals On the Possibility of Indirect Determination of the Glass Transition Temperature of Proteins from Viscosity Measurements and Avramov's Model

2015 ◽  
Vol 37 (1) ◽  
pp. 63-70
Author(s):  
Karol Monkos
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Indirect Determination ◽  
Egg White Lysozyme ◽  
Wide Range ◽  
Hen Egg White ◽  
Hen Egg

The paper presents the results of viscosity determinations on aqueous solutions of hen egg-white lysozyme, bovine ß-lactoglobulin, human and porcine immunoglobulin IgG at a wide range of concentrations and at temperatures ranging from 5oC to 55oC. Viscosity-temperature dependence of the proteins solutions is analyzed based on a formula resulting from the Avramov's model. One of the parameters in the Avramov's equation is the glass transition temperature Tg. It turns out that for all studied proteins, the Tg of the solution increases with increasing concentration. To determine the glass transition temperature of the dry protein Tg,p, a modified form of the Gordon-Taylor equation is used. This equation gives the relationship between Tg and the concentration of the solution, and Tg,p and a parameter dependent on the strength of protein-solvent interaction are fitting parameters. Thus determined the glass transition temperature for the studied dry proteins is in the range from 227.3 K (for bovine ß-lactoglobulin) to 260.6 K (for hen egg-white lysozyme).

Inactivation of hen egg-white lysozyme. The azide radical

1997 ◽  
Vol 94 ◽  
pp. 356-364 ◽  
Author(s):  
M Faraggi ◽  
E Bettelheim ◽  
M Weinstein
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Hen Egg White ◽  
Hen Egg

The inhibitory role of clioquinol in the fibrillation of hen egg white lysozyme

2021 ◽  
pp. 138830
Author(s):  
Baoliang Ma ◽  
Haohao Wang ◽  
Yujie Liu ◽  
Fang Wu ◽  
Xudong Zhu
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Inhibitory Role ◽  
Hen Egg White ◽  
Hen Egg

Oxaliplatin vs. cisplatin: competition experiments on their binding to lysozyme

2015 ◽  
Vol 44 (22) ◽  
pp. 10392-10398 ◽  
Author(s):  
Daniela Marasco ◽  
Luigi Messori ◽  
Tiziano Marzo ◽  
Antonello Merlino
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Model Protein ◽  
Hen Egg White ◽  
Hen Egg

The model protein hen egg white lysozyme was challenged with oxaliplatin and cisplatin.

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