KFU. Card publication. Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation

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FEDERAL UNIVERSITY

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LYSOZYME IN WATER-ACETONE MIXTURES: RESIDUAL ENZYME ACTIVITY AND PREFERENTIAL SOLVATION

Form of presentation

Articles in international journals and collections

Year of publication

2018

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Authors, employees of KFU

Sirotkin Vladimir Aleksandrovich, author

Bibliographic description in the original language

Sirotkin V.A, Kuchierskaya A.A. Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.47-72. ISBN: 978-1-53613-298-4

Annotation

Residual enzyme activity was investigated to monitor stabilization/destabilization of hen egg-white lysozyme at low, intermediate, and high water content in acetone at 25 oC. The results demonstrate that the stabilization/destabilization of lysozyme depends significantly on water content in acetone.

Keywords

Lysozyme, Enzyme, Protein, Water-organic mixtures, Acetone, Residual enzyme activity, Preferential solvation, Preferential hydration

The name of the journal

Acetone: Biochemistry, Production and Uses

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85048908292&partnerID=40&md5=d41d26bd04905ba0d30e6a9370dab4f7

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=185118&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Sirotkin Vladimir Aleksandrovich	ru_RU
dc.date.accessioned	2018-01-01T00:00:00Z	ru_RU
dc.date.available	2018-01-01T00:00:00Z	ru_RU
dc.date.issued	2018	ru_RU
dc.identifier.citation	Sirotkin V.A, Kuchierskaya A.A. Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation. [Text]/ V.A. Sirotkin // Acetone: Biochemistry, Production and Uses. - 2018. - P.47-72. ISBN: 978-1-53613-298-4	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=185118&p_lang=2	ru_RU
dc.description.abstract	Acetone: Biochemistry, Production and Uses	ru_RU
dc.description.abstract	Residual enzyme activity was investigated to monitor stabilization/destabilization of hen egg-white lysozyme at low, intermediate, and high water content in acetone at 25 oC. The results demonstrate that the stabilization/destabilization of lysozyme depends significantly on water content in acetone.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Lysozyme	ru_RU
dc.subject	Enzyme	ru_RU
dc.subject	Protein	ru_RU
dc.subject	Water-organic mixtures	ru_RU
dc.subject	Acetone	ru_RU
dc.subject	Residual enzyme activity	ru_RU
dc.subject	Preferential solvation	ru_RU
dc.subject	Preferential hydration	ru_RU
dc.title	Lysozyme in water-acetone mixtures: Residual enzyme activity and preferential solvation	ru_RU
dc.type	Articles in international journals and collections	ru_RU