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Pressure effects on the Raman spectra of proteins: Pressure-induced changes in the conformation of lysozyme in aqueous solutions |
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| Affiliation: | 1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80, PO Box 6121, 13083–862 Campinas, S.P., Brazil;2. Center for Food Studies (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, 13083–852 Campinas, S.P., Brazil |
| Abstract: | The Raman spectrum of pressure-denatured lysozyme in aqueous solution is reported for the first time. Only minor changes occur up to 3.6 kbar. At 5.5 kbar irreversible denaturation and precipitation occurs. The results provide new interpretations for other experimental findings on pressure-induced changes in lysozyme. |
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