Enthalpy of crystallization of hen egg-white lysozyme

被引：28

作者：

Schall, CA

Arnold, E

Wiencek, JM

机构：

[1] UNIV UHAO,IOWA CITY,IA 52242

[2] RUTGERS STATE UNIV,DEPT CHEM & BIOCHEM ENGN,PISCATAWAY,NJ 08855

[3] RUTGERS STATE UNIV,CTR ADV BIOTECHNOL & MED,PISCATAWAY,NJ 08855

[4] RUTGERS STATE UNIV,DEPT CHEM,PISCATAWAY,NJ 08855

来源：

JOURNAL OF CRYSTAL GROWTH | 1996年 / 165卷 / 03期

基金：

美国国家航空航天局; 美国国家卫生研究院;

关键词：

D O I：

10.1016/0022-0248(96)00180-7

中图分类号：

O7 [晶体学];

学科分类号：

0702 ; 070205 ; 0703 ; 080501 ;

摘要：

The validity of the van 't Hoff calculation of crystallization enthalpy from the temperature dependence of solubility was proven for hen egg-white lysozyme. The enthalpy of crystallization of hen egg-white lysozyme in two 0.05M acetate buffers (5% NaCl, pH = 4.6 and 3% NaCl, pH = 5.2) was determined at 15 degrees C using isothermal calorimetry and was found to be -17.1+/-3.2 kcal/mol (5% NaCl) and -10.5+/-2.3 kcal/mol (3% NaCl). These values were found to agree within experimental error with the enthalpy of crystallization determined from a van 't Hoff plot of solubility.

引用

页码：293 / 298

页数：6

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