KFU. Card publication. Preferential solvation of a-chymotrypsin in water-monohydric alcohol mixtures: Effect of chain lentgth.

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FEDERAL UNIVERSITY

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PREFERENTIAL SOLVATION OF A-CHYMOTRYPSIN IN WATER-MONOHYDRIC ALCOHOL MIXTURES: EFFECT OF CHAIN LENTGTH.

Form of presentation

Articles in international journals and collections

Year of publication

2019

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Authors, employees of KFU

Sirotkin Vladimir Aleksandrovich, author

Bibliographic description in the original language

Sirotkin, V.A., Kuchierskaya, A.A. Preferential solvation of a-chymotrypsin in water-monohydric alcohol mixtures: Effect of chain lentgth. / In: Sirotkin V.A., (Ed.) Preferential solvation and hydration of proteins in water-organic mixtures: Two sides of one coin. - Nova Science Publishers, Inc., Hauppauge, NY, 2019. - P.25-56.

Annotation

Preferential solvation and hydration of proteins in water-organic mixtures: Two sides of one coin.

Keywords

Preferential solvation, of a-chymotrypsin, water, monohydric alcohol

The name of the journal

Preferential solvation and hydration of proteins in water-organic mixtures: Two sides of one coin.

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084275481&partnerID=40&md5=b603c8f11abb363f1985ace6d00f7ed2

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

https://repository.kpfu.ru/eng/?p_id=233976&p_lang=2

Resource files

File name	Size (MB)	Format
Book_2019_Chapter_02.pdf	0,49	pdf	show / download

Full metadata record

Field DC	Value	Language
dc.contributor.author	Sirotkin Vladimir Aleksandrovich	ru_RU
dc.date.accessioned	2019-01-01T00:00:00Z	ru_RU
dc.date.available	2019-01-01T00:00:00Z	ru_RU
dc.date.issued	2019	ru_RU
dc.identifier.citation	Sirotkin, V.A., Kuchierskaya, A.A. Preferential solvation of a-chymotrypsin in water-monohydric alcohol mixtures: Effect of chain lentgth. / In: Sirotkin V.A., (Ed.) Preferential solvation and hydration of proteins in water-organic mixtures: Two sides of one coin. - Nova Science Publishers, Inc., Hauppauge, NY, 2019. - P.25-56.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=233976&p_lang=2	ru_RU
dc.description.abstract	Preferential solvation and hydration of proteins in water-organic mixtures: Two sides of one coin.	ru_RU
dc.description.abstract	Preferential solvation and hydration of bovine pancreatic α-chymotrypsin was investigated in the entire range of water content in monohydric alcohols at 25?C. This approach is based on the analysis of absolute values of the water and monohydric alcohol sorption. One of the most important advantages of our approach is the facilitation of individual evaluation of the Gibbs energies of water, alcohol, and protein in the entire range of water content. This methodology was applied to estimate protein destabilization/stabilization of lysozyme in water-monohydric alcohol mixtures. Three distinct schemes are operative in water-alcohol mixtures. α-chymotrypsin is preferentially hydrated at high water content. Protein has a higher affinity for alcohol than for water at intermediate water content. At low water content, preferential solvation of chymotrypsin depends significantly on the alkyl chain length. Opposite to methanol, ethanol and propanol-1 are preferentially excluded from the protein surface at the lowest water content. This results in preferential hydration of α-chymotrypsin in the water-poor ethanol and propanol-1. Our data clearly show that the length of the alkyl chain of monohydric alcohols is one of the critical factors in determining the stability of protein-water-alcohol systems.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Preferential solvation	ru_RU
dc.subject	of a-chymotrypsin	ru_RU
dc.subject	water	ru_RU
dc.subject	monohydric alcohol	ru_RU
dc.title	Preferential solvation of a-chymotrypsin in water-monohydric alcohol mixtures: Effect of chain lentgth.	ru_RU
dc.type	Articles in international journals and collections	ru_RU