PMID: 9187251May 23, 1997Paper

Concentration and temperature dependence of viscosity in lysozyme aqueous solutions

Biochimica Et Biophysica Acta
K Monkos

Abstract

The paper presents the results of viscosity determinations on aqueous solutions of hen egg-white lysozyme at a wide range of concentrations and at temperatures ranging from 5 degrees C to 55 degrees C. It has been proved that, at each fixed concentration, the viscosity-temperature dependence may be quantitatively described by the modified Arrhenius formula. On the basis of the generalized Arrhenius formula, the parameters of the Mooney approximation were calculated. It has been concluded that lysozyme molecules in aqueous solution behave as hard quasi-spherical particles. By applying an asymptotic form of the generalized Arrhenius formula, such rheological quantities as the intrinsic viscosity and Huggins coefficient were calculated.

References

Dec 1, 1991·International Journal of Biological Macromolecules·K Monkos, B Turczynski

❮ Previous
Next ❯

Citations

Mar 26, 2013·Colloids and Surfaces. B, Biointerfaces·Francesca BomboiCamillo La Mesa
Sep 22, 1999·European Journal of Biochemistry·E Buxbaum
Jul 1, 2014·Colloids and Surfaces. B, Biointerfaces·Franco Tardani, Camillo La Mesa
Sep 4, 2012·Journal of Pharmaceutical Sciences·Nitin RathoreEd Walls
Aug 20, 2010·European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik E.V·V BurckbuchlerF Agnely
Jul 5, 2016·Biomicrofluidics·Lilian Lam JosephsonEric M Furst
Apr 25, 2014·The Journal of Physical Chemistry. B·Jeremy D SchmitBruce A Kerwin
Nov 3, 2016·Biophysical Journal·Lea L SorretTheodore W Randolph
Jun 17, 2018·Physical Review. E·Anang K SinghAnushree Roy
Sep 1, 2006·Journal of Chemical Theory and Computation·David K Hahn, Sergio R Aragon
Oct 12, 1999·International Journal of Biological Macromolecules·K Monkos, B Turczynski
Sep 17, 2020·The Journal of Physical Chemistry. B·Samantha S StadmillerGary J Pielak
Jan 26, 2007·The Journal of Physical Chemistry. B·Caterina LetiziaElisabetta Spigone
Feb 28, 2008·The Journal of Physical Chemistry. B·Patrizia AndreozziCamillo La Mesa
Feb 13, 2007·Biomacromolecules·Alessandro CiurleoCamillo La Mesa

❮ Previous
Next ❯

Related Concepts

Related Feeds

Bacterial Cell Wall Structure (ASM)

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Bacterial Cell Wall Structure

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.