Thermodynamic Behavior of Glucose, Maltose, and Urea on Stabilization Lysozyme Solution

This paper presents the results of density and ultrasonic velocity measurements of three ternary systems, i.e., (1) D (−) glucose+lysozyme+water, (2) maltose+lysozyme+water, and (3) urea +lysozyme+water. The adiabatic compressibility has been calculated for these systems with the help of density and ultrasonic velocity values at temperatures 293.15, 303.15, 313.15, and 323.15 K for several concentrations of glucose, maltose, and urea. Interaction between sugar and water molecules is expected to create polar environment that helps to increase the hydrophobic interactions in proteins, thus stabilizing the protein, while urea creates an opposite effect on the stabilization of protein due to its role of a water structure breaker.