Protein structure and interactions in the solid state studied by small-angle neutron scattering.
Protein structure and interactions in the solid state studied by small-angle neutron scattering.
复制标题
通过小角中子散射研究固态蛋白质结构和相互作用。
DOI：
10.1039/c2fd20027a
复制
发表时间：
2012
影响因子：
3.4
通讯作者：
S. Krueger
中科院分区：
文献类型：
--
作者：
J. E. Curtis;A. Mcauley;Hirsh Nanda;S. Krueger
小角中子散射（SANS）是唯一有资格研究与食品科学和生物技术应用相关的液相和固相蛋白质结构的方法。我们已经使用SANS研究了模型蛋白质，溶菌酶，在液体和水冰相，以确定其总体结构，粒子间的相互作用和其他属性。这些属性已被检查在各种溶液条件下之前，期间和之后的冷冻。结果溶菌酶浓度为50毫克毫升（-1）和100毫克毫升（-1），与NaCl浓度为0.4 M和0 M，分别在液体和冷冻状态，并讨论了食品科学的影响。
Small-angle neutron scattering (SANS) is uniquely qualified to study the structure of proteins in liquid and solid phases that are relevant to food science and biotechnological applications. We have used SANS to study 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 examined under a variety of solution conditions before, during, and after freezing. Results for lysozyme at concentrations of 50 mg mL(-1) and 100 mg mL(-1), with NaCl concentrations of 0.4 M and 0 M, respectively, both in the liquid and frozen states, are presented and implications for food science are discussed.