Partial Specific Volume, Expansibility, Compressibility, and Heat Capacity of Aqueous Lysozyme Solutions.

摘要

Most biological macromolecules are physiologically important when they become associated with water. To understand proteins as a chemical species, basic information is needed on their physiochemical properties and a quantitative characterization of their aqueous solutions. A useful insight into the chemistry of these substances are provided by accurate quantitative measurements of such properties as: density, d; compressibility, beta; expansibility, alpha; and heat capacity, CP. Although some data exist for these properties, most are quite uncertain and little has been done on this aspect of protein chemistry.