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Denaturation and aggregation of lysozyme in water-ethanol solution

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Szymańska A., Hornowski T., Ślósarek G.
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2012
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vol. 59
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issue 2
317-322
EN
We have applied rheological methods for the analysis of ethanol-lysozyme interaction during the process of denaturation and aggregation of the protein. At low concentration of ethanol a destruction of the hydration shell of lysozyme is observed. With the increase in the ethanol concentration a structural transformation takes place. It leads to the formation of a protein aggregate with an elongated structure. The rheological characteristics of lysozyme-water-ethanol solution changes from Newtonian to pseudoplastic.
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