Glass Transition and Dynamics in Lysozyme-Water Mixtures Over Wide Ranges of Composition

Food Biophysics

Volumn 6, Issue 2, 2011, Pages 199-209

  Panagopoulou, Anna ^a   Kyritsis, Apostolos ^a   Aravantinou, Anna Maria ^a   Nanopoulos, Dionysios ^a   i Serra, Roser Sabater ^b   Gómez Ribelles, Jose Luis ^b,d,e   Shinyashiki, Naoki ^c   Pissis, Polycarpos ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c TOKAI UNIVERSITY   (Japan)

^d CENTRO DE INVESTIGACIÓN PRÍNCIPE FELIPE   (Spain)

^e BIOMATERIALES Y NANOMEDICINA CIBER BBN   (Spain)

Author keywords

Dielectric relaxation; Glass transition; Hydrated proteins; Molecular mobility; Plasticization; Uncrystallized water

Indexed keywords

BROADBAND DIELECTRIC RELAXATION SPECTROSCOPY; BULK ICE; CRITICAL WATER CONTENT; CRYOPROTECTION; DIELECTRIC MEASUREMENTS; DIELECTRIC TECHNIQUES; EQUILIBRIUM SORPTION ISOTHERMS; GLASS TRANSITION TEMPERATURE; GLOBULAR PROTEINS; HYDRATED PROTEINS; HYDRATED SOLIDS; ICE CRYSTALS; LOCAL RELAXATION; MOLECULAR MOBILITY; PLASTICIZATION; POLAR GROUPS; POTENTIAL IMPACTS; PROTEIN DYNAMICS; PROTEIN MOLECULES; PROTEIN SURFACE; ROOM TEMPERATURE; THERMALLY STIMULATED DEPOLARIZATION CURRENTS; UNCRYSTALLIZED WATER; WATER MIXTURE; WATER MOLECULE;

CRYSTALS; DIELECTRIC RELAXATION; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMES; GLASS; GLASS TRANSITION; HYDRATION; MOLECULES; SORPTION; SPECTROSCOPY;

WATER CONTENT;

EID: 79955479735     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9201-0     Document Type: Article

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