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arXiv 0810.1228physics.bio-ph
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压力对蛋白质及其水化产物动态交叉温度的影响

Pressure Dependence of the Dynamic Crossover Temperatures in Protein and its Hydration Water

Xiang-qiang Chu, Antonio Faraone, Chansoo Kim, Emiliano Fratini, Piero Baglioni, Juscelino B. Leao, Sow-Hsin Chen

摘要:

最近,我们已经显示了实验证据的一个脆弱的强动态交叉(FSC)的现象在水合水周围的球形蛋白质(溶菌酶)在环境压力。在这封信中,我们表明,当施加压力的蛋白质-水系统,FSC交叉温度在水化的溶菌酶跟踪类似的Widom线产生的1-D承压水(在MCM-41-S)的液-液临界点的存在。溶菌酶及其水化液中氢原子的均方位移(MSD)在相同的特征温度下呈斜率突变,随压力的增加而减小。这些结果结合在一起支持了蛋白质的动态交叉(或所谓的玻璃化转变)是温度和压力的函数,遵循其水合水的FSC。

英文摘要:

Recently we have shown experimental evidence for a fragile-to-strong dynamic crossover (FSC) phenomenon in hydration water around a globular protein (lysozyme) at ambient pressure. In this letter we show that when applying pressure to the protein-water system, the FSC crossover temperatures in hydration water of lysozyme tracks the similar Widom line emanating from the existence of a liquid-liquid critical point in a 1-D confined water (in MCM-41-S). The mean squared displacements (MSD) of hydrogen atoms in lysozyme and in its hydration water show a sudden change of slopes at the same characteristic temperature, which decreases with an increasing pressure. These results taken together give support of the idea that the dynamic crossover (or so-called glass transition) of the protein is a function of both temperature and pressure, following the FSC of its hydration water.

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