PubMed · 15377017
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Toru Nakatsu. 2004. [X-ray diffraction].. https://pubmed.ncbi.nlm.nih.gov/15377017/
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Potentialities and limitations of the use of (1)H NMRD technique for the characterization of the hydration properties of unfolded or partially folded states of proteins are discussed. The copper(I) form of monomeric Cu,Zn superoxide dismutase in its folded state and in the presence of 4M guanidinium chloride is taken as case system. The dispersion profile, analyzed with an extended relaxation matrix analysis, indicates the presence of long-lived water molecules in the folded state. The observed increase in relaxation at high field upon addition of guanidinium chloride indicates an increase in the number of solvation protons interacting with the protein and exchanging with a time shorter than the protein reorientational time. The observed effect is consistent with an exposed protein surface of SOD in the presence of 4M guanidinium chloride smaller than what could be expected for a random coil.
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Crystallization of spray-dried and freeze-dried amorphous lactose over different relative vapor pressures (RVP) and storage times was studied. Crystallization was observed from increasing peak intensities in X-ray diffraction patterns. Lactose was crystallized in the samples stored at RVP of 44.1% and above in both types of dehydrated powders. The rate of crystallization increased with increasing RVP and storage time. Similar crystallization behavior of both spray-dried and freeze-dried lactose was observed. Lactose crystallized as alpha-lactose monohydrate, anhydrous beta-lactose, and the anhydrous form of alpha- and beta-lactose in a molar ratio of 5:3 and 4:1 in both spray-dried and freeze-dried forms. Peak intensities of X-ray diffraction patterns for anhydrous beta-lactose were decreased, and for alpha-lactose monohydrate increased with increasing storage RVP and time. The crystallization data were successfully modeled using Avrami equation at RVP of 54.5% and above. The crystallization data obtained is helpful in understanding and predicting storage stability of lactose-containing food and pharmaceutical products.