Study of interactions between lysozyme and whey protein by Raman Spectroscopy (CAT#: STEM-ST-0032-WXH)

Name: Study of interactions between lysozyme and whey protein by Raman Spectroscopy
SKU: STEM-ST-0032-WXH
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Introduction

Lysozyme is a ~14 kDa protein present in many mucosal secretions (tears, saliva, and mucus) and tissues of animals and plants, and plays an important role in the innate immunity, providing protection against bacteria, viruses, and fungi.
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins.
Aggregation was observed in mixtures of lysozyme with either α-lactalbumin or β-lactoglobulin (mixed 1:1 weight ratio) which indicated bonds in addition to the reported electrostatic interactions between the oppositely charged proteins

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Principle Applications Procedure Materials

Principle

Raman Spectroscopy is a non-destructive chemical analysis technique which provides detailed information about chemical structure, phase and polymorphy, crystallinity and molecular interactions.
The principle behind Raman spectroscopy is that the monochromatic radiation is passed through the sample such that the radiation may get reflected, absorbed, or scattered. The scattered photons have a different frequency from the incident photon as the vibration and rotational property vary.

Applications

• Analysis of biocompatibility of a material.
• Analysis of nucleic acids.
• Study of interactions between drugs and cells.
• Photodynamic therapy (PDT).
• Analyzing metabolic accumulations of a substance or compounds.
• Diagnosis of disease.
• Analysis of individual cells.
• Cell sorting applications.
• Analyzing the features of biomolecules.
• Study of bone structure.