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Protein Structure and Interactions in the Solid State Studied by Small-Angle Neutron Scattering

Published

Author(s)

Joseph E. Curtis, Arnold McAuley, Hirsh Nanda, Susan Krueger

Abstract

SANS is uniquely qualified to study the structure of proteins in liquid and solid phases that are relevant to food scienc3 and biotechnological applications. We have studied a model protein, lysozyme, in both the liquid and water ice phases to determine its gross-structure, interparticle interactions and other properties. These properties have been studied under a variety of solution conditions before, during, and after freezing. Results for lysozyme at concentration of 50 mg/mL and 100 mg/mL, with NaCl concentrations of 0.4M and 0M, respectively, both in the liquid and frozen states, are presented and implications for food science will be discussed.
Citation
Faraday Discussions
Volume
158

Keywords

frozen proteins, freeze-concentration, small-angle neutron scattering, protein crowding, food preservation

Citation

Curtis, J. , McAuley, A. , , H. and Krueger, S. (2012), Protein Structure and Interactions in the Solid State Studied by Small-Angle Neutron Scattering, Faraday Discussions, [online], https://tsapps.nist.gov/publication/get_pdf.cfm?pub_id=910900 (Accessed April 16, 2024)
Created July 31, 2012, Updated February 19, 2017