Lysozyme-water interactions studied by sorption calorimetry
Hydration of hen egg white lysozyme was studied by using the method of sorption calorimetry at 25, 40, and 50degreesC. Desorption calorimetric measurements were performed at 25 and 40degreesC. The activity of water and partial molar enthalpy of mixing of water were determined as functions of water content. Hydration of lysozyme occurs in four steps: slow penetration of water into the protein-prote
