"Hydration memory" of lysozyme: A misinterpretation

Peter C. Kahn, Marc Bassompierre, Marcel Waks

Research output: Contribution to journalArticle

Abstract

The effects of sugars and similar additives on the catalytic activity of lysozyme have been attributed (Laretta-Garde et al., Biochim. Biophys. Res. Commun. 155: 816-822 (1988)) to a "hydration memory" of the protein for solution conditions to which it was previously exposed. By measuring catalytic activity versus substrate concentration, tryptophan fluorescence and near ultraviolet circular dichroism all in the presence and absence of 50% ( w v) sucrose, we show that the effects can be explained, instead, on the basis of well known properties of proteins.

Original languageEnglish (US)
Pages (from-to)1039-1046
Number of pages8
JournalBiochemical and Biophysical Research Communications
Volume166
Issue number2
DOIs
StatePublished - Jan 30 1990

All Science Journal Classification (ASJC) codes

  • Biophysics
  • Biochemistry
  • Molecular Biology
  • Cell Biology

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