Water and protein dynamics in protein - Water mixtures over wide ranges of composition

Kyritsis, A; Panagopoulou, A; Pissis, P; I Serra, RS; Gomez Ribelles, JL; Shinyashiki, N

dc.contributor.author	Kyritsis, A	en
dc.contributor.author	Panagopoulou, A	en
dc.contributor.author	Pissis, P	en
dc.contributor.author	I Serra, RS	en
dc.contributor.author	Gomez Ribelles, JL	en
dc.contributor.author	Shinyashiki, N	en
dc.date.accessioned	2014-03-01T02:53:31Z
dc.date.available	2014-03-01T02:53:31Z
dc.date.issued	2011	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/36386
dc.subject.other	Absorbed water	en
dc.subject.other	Dielectric measurements	en
dc.subject.other	DSC measurements	en
dc.subject.other	Globular proteins	en
dc.subject.other	Hydration levels	en
dc.subject.other	Protein dynamics	en
dc.subject.other	Water fraction	en
dc.subject.other	Water mixture	en
dc.subject.other	Dynamics	en
dc.subject.other	Electrets	en
dc.subject.other	Enzymes	en
dc.subject.other	Glass	en
dc.subject.other	Glass transition	en
dc.subject.other	Hydration	en
dc.subject.other	Microphase separation	en
dc.subject.other	Relaxation processes	en
dc.subject.other	Proteins	en
dc.title	Water and protein dynamics in protein - Water mixtures over wide ranges of composition	en
heal.type	conferenceItem	en
heal.identifier.primary	10.1109/ISE.2011.6084976	en
heal.identifier.secondary	http://dx.doi.org/10.1109/ISE.2011.6084976	en
heal.identifier.secondary	6084976	en
heal.publicationDate	2011	en
heal.abstract	Glass transition and water and protein dynamics were studied in water mixtures of two globular proteins, lysozyme and BSA, by DSC, DRS and TSDC measurements. DSC measurements were used for the study of crystallization and melting phenomena of absorbed water. The noncrystallized water has been determined to be about 0.20 and 0.24 for Lysozyme and BSA, respectively, independent on hw. Dielectric measurements reveal the α relaxation process associated with the glass transition of the hydrated proteins for both systems, in agreement with DSC results. For water fractions where no crystallization of water occurs during cooling our results shown a strong plasticization of Tg. Splitting of the the α relaxation process, observed for hw > 0.20, is maybe due to microphase separation occurred on both hydrated proteins at that hydration levels. © 2011 IEEE.	en
heal.journalName	Proceedings - International Symposium on Electrets	en
dc.identifier.doi	10.1109/ISE.2011.6084976	en
dc.identifier.spage	49	en
dc.identifier.epage	50	en