The influence of dioxane on the hydration of bovine pancreatic α-chymotrypsin according to isothermal calorimetry and IR spectroscopy data

Abstract

The influence of dioxane on the thermochemical characteristics of the hydration of bovine pancreatic α-chymotrypsin enzyme over the whole range of water thermodynamic activities was studied by comparing the isothermal calorimetry data on the thermochemistry of interaction between the enzyme and water in the presence and absence of dioxane and using the IR spectral data on the adsorption of water and organic solvent vapors on the protein. © Nauka/Interperiodica 2006.