Temperature dependence of near-IR excited Raman spectra of crystalline hen egg-white lysozyme.

作者: Masayuki Nara , Akira Sakamoto , Junta Yamamichi , Mitsuo Tasumi

DOI: 10.1002/BIP.1011

关键词:

摘要: Near-IR excited Raman spectroscopy was applied to examine the structural change of hen egg-white lysozyme in tetragonal crystals at low temperatures. There little difference found amide I and III regions between spectra observed 77 298 K, suggesting that secondary structures were conserved temperature range from K. Several bands arising protein side chains, particularly methylene phenylalanyl groups, showed significant changes either intensity or bandwidth (or both them) on going Some spectral occurred gradually over wide range, others abruptly around 200–240 The implications these findings are discussed. © 2001 John Wiley & Sons, Inc. Biopolymers (Biospectroscopy) 62: 168–172,

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