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פותח על ידי קלירמאש פתרונות בע"מ -
Interactions of water with human serum albumin suspended in water-organic mixtures
Year:
1996
Source of publication :
Thermochimica Acta
Authors :
בוריסובר, מיכאל
;
.
Volume :
284
Co-Authors:
Borisover, M.D., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Sirotkin, V.A., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Solomonov, B.N., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Facilitators :
From page:
263
To page:
277
(
Total pages:
15
)
Abstract:
Calorimetric enthalpy changes on suspending a partially hydrated preparation of human serum albumin (HSA) in various water-organic mixtures are discussed together with the water sorption isotherms. Experimental data indicate that suspending the HSA preparation is accompanied mainly by two processes. The first is water desorption-sorption which superficially obeys the Langmuir model. The influence of the medium on the thermodynamic parameters of water sorption can be described approximately by thermodynamic data on the solvation of water at infinite dilution. The second effect is a non-sorption process attributed tentatively to rupture of protein-protein contacts in the HSA preparation on suspending it. Depending on the nature of the solvent and its water content, such transformation of the HSA preparation can result in deviations from the Langmuir isotherm of water sorption by the suspended protein. This transformation is accompanied by the corresponding increase in the accessible surface area of the protein preparation and a significant enthalpy change. Experimental data cast doubt on the validity of the traditional opinion that the significant increase in water sorption by proteins at high water activities results from the various kinds of water-water interaction on the protein surface. It appears that the imposition of the transformation of the protein preparation on water sorption-desorption can determine both the calorimetric profile and thermodynamic data on suspending the protein preparation in various solvents.
Note:
Related Files :
human serum albumin
Organic solvents
Thermodynamics
Water sorption
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/0040-6031(96)02842-0
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
31581
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:03
Scientific Publication
Interactions of water with human serum albumin suspended in water-organic mixtures
284
Borisover, M.D., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Sirotkin, V.A., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Solomonov, B.N., Department of Chemistry, Kazan State University, 420008, Kazan, Russian Federation
Interactions of water with human serum albumin suspended in water-organic mixtures
Calorimetric enthalpy changes on suspending a partially hydrated preparation of human serum albumin (HSA) in various water-organic mixtures are discussed together with the water sorption isotherms. Experimental data indicate that suspending the HSA preparation is accompanied mainly by two processes. The first is water desorption-sorption which superficially obeys the Langmuir model. The influence of the medium on the thermodynamic parameters of water sorption can be described approximately by thermodynamic data on the solvation of water at infinite dilution. The second effect is a non-sorption process attributed tentatively to rupture of protein-protein contacts in the HSA preparation on suspending it. Depending on the nature of the solvent and its water content, such transformation of the HSA preparation can result in deviations from the Langmuir isotherm of water sorption by the suspended protein. This transformation is accompanied by the corresponding increase in the accessible surface area of the protein preparation and a significant enthalpy change. Experimental data cast doubt on the validity of the traditional opinion that the significant increase in water sorption by proteins at high water activities results from the various kinds of water-water interaction on the protein surface. It appears that the imposition of the transformation of the protein preparation on water sorption-desorption can determine both the calorimetric profile and thermodynamic data on suspending the protein preparation in various solvents.
Scientific Publication
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