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 May 22, 2024)
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Protein Structure and Interactions in the Solid State Studied by Small-Angle Neutron Scattering
Published
Author(s)
, Arnold McAuley, ,
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
Pub Type
Journals
Download Paper
Keywords
frozen proteins, freeze-concentration, small-angle neutron scattering, protein crowding, food preservation
Citation
Issues
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Created July 31, 2012, Updated February 19, 2017