Thermal behaviour of hydrated lysozyme in the presence of sucrose and trehalose by EINS (Articolo in rivista)

Type
Label
  • Thermal behaviour of hydrated lysozyme in the presence of sucrose and trehalose by EINS (Articolo in rivista) (literal)
Anno
  • 2011-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.jnoncrysol.2010.06.075 (literal)
Alternative label
  • S. Magaz├╣; F. Migliardo; A. Benedetto; C. Mondelli, M. Gonzalez (2011)
    Thermal behaviour of hydrated lysozyme in the presence of sucrose and trehalose by EINS
    in Journal of non-crystalline solids
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • S. Magaz├╣; F. Migliardo; A. Benedetto; C. Mondelli, M. Gonzalez (literal)
Pagina inizio
  • 664 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 357 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Univ Messina, Dipartimento Fis, I-98166 Messina, Italy Univ Lille 1, Lab Dynam & Struct Mat Mol, CNRS, UMR 8024, F-59655 Villeneuve Dascq, France CNR INFM OGG & CRS Soft, Inst Max Von Laue Paul Langevin,F-38042 Grenoble 9, France Inst Max Von Laue Paul Langevin,F-38042 Grenoble 9, France (literal)
Titolo
  • Thermal behaviour of hydrated lysozyme in the presence of sucrose and trehalose by EINS (literal)
Abstract
  • The main aim of the present work is to investigate the dynamical effects of the addition of disaccharides to hydrated lysozyme. The Self-Distribution-Function procedure is at first applied on Elastic Incoherent Neutron Scattering data obtained by the IN13 spectrometer on trehalose/H(2)O and sucrose/H(2)O where it highlights a different Q-dependence for the two disaccharides. Then a quantitative analysis of the Mean Square Displacement of lysozyme/trehalose/H(2)O and of lysozyme/sucrose/H(2)O from Elastic Incoherent Neutron Scattering data obtained by the IN10 spectrometer is presented. It is shown how the resolution function gives rise to a time integration of a given time-dependent Mean Square Displacement function. Furthermore the analysis shows that the protein dynamical transition, registered at a temperature value of about T = 200-220 K in the H(2)O hydrated lysozyme sample, is inhibited by the addition of the disaccharides. (C) 2010 Elsevier B.V. All rights reserved. (literal)
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