KFU. Card publication. Preferential solvation and hydration of lysozyme in ethylene glycol and ethanol: Effect of hydroxyl group.

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PREFERENTIAL SOLVATION AND HYDRATION OF LYSOZYME IN ETHYLENE GLYCOL AND ETHANOL: EFFECT OF HYDROXYL GROUP.

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. Preferential solvation and hydration of lysozyme in ethylene glycol and ethanol: Effect of hydroxyl group. / 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.123-148.

Annotation

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

Keywords

Preferential solvation, hydration of lysozyme, ethylene glycol, ethanol, effect of hydroxyl group.

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=233979&p_lang=2

Resource files

File name	Size (MB)	Format
Book_2019_Chapter_05.pdf	0,47	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. Preferential solvation and hydration of lysozyme in ethylene glycol and ethanol: Effect of hydroxyl group. / 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.123-148.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=233979&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	A thermodynamic description of the preferential solvation and preferential hydration of hen egg-white lysozyme in water-alcohol (ethanol and ethylene glycol) mixtures was performed. Residual enzyme activity and absolute values of the water/alcohol sorption were investigated at 25 oC. One of the most important advantages of our approach is the facilitation of individual evaluation of the Gibbs energies of water, alcohol, and protein at low water content. There are three concentration regimes for ethanol. Protein is preferentially hydrated at high water content. The residual enzyme activity values are close to 100%. The dried enzyme has a higher affinity for alcohol than for water at intermediate water content. Residual enzyme activity is minimal in this concentration range. The ethanol molecules are preferentially excluded from the protein surface at the lowest water content. This results in preferential hydration of lysozyme. The residual catalytic activity is ~60% in water-poor ethanol. Opposite to ethanol, the residual activity is close to zero in water-poor ethylene glycol. Our data clearly demonstrate that the replacement of the hydroxyl group by methyl group constitutes a critical factor 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	hydration of lysozyme	ru_RU
dc.subject	ethylene glycol	ru_RU
dc.subject	ethanol	ru_RU
dc.subject	effect of hydroxyl group.	ru_RU
dc.title	Preferential solvation and hydration of lysozyme in ethylene glycol and ethanol: Effect of hydroxyl group.	ru_RU
dc.type	Articles in international journals and collections	ru_RU