КФУ. Карточка публикации. Gibbs energies, enthalpies, and entropies of water and lysozyme at the inner edge of excess hydration.

КАЗАНСКИЙ
ФЕДЕРАЛЬНЫЙ УНИВЕРСИТЕТ

RUS

- EN
- 中文
- ES

GIBBS ENERGIES, ENTHALPIES, AND ENTROPIES OF WATER AND LYSOZYME AT THE INNER EDGE OF EXCESS HYDRATION.

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2013

Язык

английский

Авторы, сотрудники КФУ

Сироткин Владимир Александрович, автор

Авторы, студенты КФУ

Хадиуллина Айгуль Вакильевна, автор

Библиографическое описание на языке оригинала

Sirotkin V.A. Gibbs energies, enthalpies, and entropies of water and lysozyme at the inner edge of excess hydration. / V.A. Sirotkin, A.V. Khadiullina // J. Chem. Phys. – 2013. - Vol. 139. - P. 075102/1-075102/9.

Аннотация

The aim of this study is to simultaneously monitor the excess partial Gibbs energies, enthalpies, and entropies of water and white egg lysozyme and demonstrate how these quantities correlate with the coverage of the protein macromolecules by water molecules. Isothermal calorimetry and water sorption measurements were applied to characterize the hydration dependencies of the excess thermodynamic functions. The excess partial quantities are found to be sensitive to changes in the water and protein states. At the lowest water weight fractions (w1), changes in the excess functions are primarily attributable to the addition of water. The transition of lysozyme from a glassy (rigid) to a flexible (elastic) state is accompanied by significant changes in the excess partial quantities. When the charged groups on the protein are covered, this transition occurs at w1 = 0.05; when the coverage of both polar and weakly interacting surface elements is complete, the excess partial quantities become h

Ключевые слова

Lysozyme, enzyme, hydration, Gibbs energy, enthalpy, entropy, water

Название журнала

J CHEM PHYS

URL

http://scitation.aip.org/content/aip/journal/jcp/139/7/10.1063/1.4818527

Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку

https://repository.kpfu.ru/?p_id=92572

Файлы ресурса

Название файла	Размер (Мб)	Формат
Sirotkin_Vladimir_JCP_2013.pdf	1,17	pdf	посмотреть / скачать

Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Сироткин Владимир Александрович	ru_RU
dc.contributor.author	Хадиуллина Айгуль Вакильевна	ru_RU
dc.date.accessioned	2013-01-01T00:00:00Z	ru_RU
dc.date.available	2013-01-01T00:00:00Z	ru_RU
dc.date.issued	2013	ru_RU
dc.identifier.citation	Sirotkin V.A. Gibbs energies, enthalpies, and entropies of water and lysozyme at the inner edge of excess hydration. / V.A. Sirotkin, A.V. Khadiullina // J. Chem. Phys. – 2013. - Vol. 139. - P. 075102/1-075102/9.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/?p_id=92572	ru_RU
dc.description.abstract	J CHEM PHYS	ru_RU
dc.description.abstract	The aim of this study is to simultaneously monitor the excess partial Gibbs energies, enthalpies, and entropies of water and white egg lysozyme and demonstrate how these quantities correlate with the coverage of the protein macromolecules by water molecules. Isothermal calorimetry and water sorption measurements were applied to characterize the hydration dependencies of the excess thermodynamic functions. The excess partial quantities are found to be sensitive to changes in the water and protein states. At the lowest water weight fractions (w1), changes in the excess functions are primarily attributable to the addition of water. The transition of lysozyme from a glassy (rigid) to a flexible (elastic) state is accompanied by significant changes in the excess partial quantities. When the charged groups on the protein are covered, this transition occurs at w1 = 0.05; when the coverage of both polar and weakly interacting surface elements is complete, the excess partial quantities become h	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Lysozyme	ru_RU
dc.subject	enzyme	ru_RU
dc.subject	hydration	ru_RU
dc.subject	Gibbs energy	ru_RU
dc.subject	enthalpy	ru_RU
dc.subject	entropy	ru_RU
dc.subject	water	ru_RU
dc.title	Gibbs energies, enthalpies, and entropies of water and lysozyme at the inner edge of excess hydration.	ru_RU
dc.type	Статьи в зарубежных журналах и сборниках	ru_RU