• DocumentCode
    2327308
  • Title

    Temperature and hydration effect on the low-frequency dynamics of proteins

  • Author

    Kambara, Ohki ; Tominaga, Keisuke

  • Author_Institution
    Mol. Photoscience Res. Center, Kobe Univ., Kobe, Japan
  • fYear
    2009
  • fDate
    21-25 Sept. 2009
  • Firstpage
    1
  • Lastpage
    2
  • Abstract
    Absorption coefficient and refractive index of hen egg white lysozyme have been obtained in the frequency region of 3-50 cm-1 to estimate reduced absorption cross section (RACS). Experimental conditions such as hydration and temperature were varied, and we found by using RACS analysis that high temperature and high hydration condition is needed for proteins to be set in the functional state.
  • Keywords
    molecular biophysics; proteins; solvation; terahertz wave spectra; RACS analysis; hen egg white lysozyme absorption coefficient; hen egg white lysozyme refractive index; hydration effects; low frequency protein dynamics; reduced absorption cross section; temperature effects; wave number 3 cm-1 to 50 cm-1; Amino acids; Electromagnetic wave absorption; Frequency estimation; Molecular biophysics; Powders; Proteins; Refractive index; Spectroscopy; Temperature measurement; Time domain analysis;
  • fLanguage
    English
  • Publisher
    ieee
  • Conference_Titel
    Infrared, Millimeter, and Terahertz Waves, 2009. IRMMW-THz 2009. 34th International Conference on
  • Conference_Location
    Busan
  • Print_ISBN
    978-1-4244-5416-7
  • Electronic_ISBN
    978-1-4244-5417-4
  • Type

    conf

  • DOI
    10.1109/ICIMW.2009.5325690
  • Filename
    5325690
    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=49&DC=2327308