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IR and Raman spectroscopic studies of the interaction of trehalose with hen egg white lysozyme
Author(s) -
Belton P. S.,
Gil A. M.
Publication year - 1994
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.360340713
Subject(s) - lysozyme , chemistry , trehalose , egg white , raman spectroscopy , white (mutation) , crystallography , stereochemistry , biochemistry , physics , optics , gene
Infrared and Fourier transform Raman spectra are reported for dried mixtures of trehalose and lysozyme. The Raman spectra show effects on the protein amide I band and some sugar bands that are not present when the components are dried separately. Comparison of ir spectra with those published previously show significant differences. It is concluded that these arise because of differences in the extent of drying of the moisture, and that, contrary to some claims, vibrational spectroscopy does not so far show any clear evidence of specific trehalose/protein interactions and that results may be interpreted in terms of entrapment of water within the mixture. © 1994 John Wiley & Sons, Inc.