Proteins Remain Soft at Lower Temperatures under Pressure

Title
Proteins Remain Soft at Lower Temperatures under Pressure
Authors
Xiang-qiang ChuAntonio Faraone김찬수Emiliano FratiniPiero BaglioniJuscelino B. LeaoSow-Hsin Chen
Issue Date
2009-03
Publisher
The journal of physical chemistry. B, Condensed matter, materials, surfaces, interfaces & biophysical
Citation
VOL 113, 5001-5006
Abstract
The low-temperature behavior of proteins under high pressure is not as extensively investigated as that at ambient pressure. In this paper, we study the dynamics of a hydrated protein under moderately high pressures at low temperatures using the quasielastic neutron scattering method. We show that when applying pressure to the protein-water system, the dynamics of the protein hydration water does not slow down but becomes faster instead. The degree of “softness” of the protein, which is intimately related to the enzymatic activity of the protein, shows the same trend as its hydration water as a function of temperature at different pressures. These two results taken together suggest that at lower temperatures, the protein remains soft and active under pressure.
URI
http://pubs.kist.re.kr/handle/201004/41870
ISSN
1520-6106
Appears in Collections:
KIST Publication > Article
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