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SUMMARY:Characterisation of Ionic Liquids and Their Ability to Stabilise P
 roteins
DTSTART;VALUE=DATE-TIME:20211124T055000Z
DTEND;VALUE=DATE-TIME:20211124T060500Z
DTSTAMP;VALUE=DATE-TIME:20260306T083806Z
UID:indico-contribution-4300@events01.synchrotron.org.au
DESCRIPTION:Speakers: Stuart Brown (RMIT)\nProteins are an important part 
 of biotechnology and can be utilised for a range of applications  and indu
 stries1. But the stability and solubility of the protein is often a limiti
 ng factor\, so ionic liquids (ILs) have been tested as an alternative solv
 ent due to their wide scope and tailorable properties. They are reported t
 o increase protein activity2\, solubility\, long term and thermal stabilit
 y. However\, the relationship between the structure of an IL and how it in
 teracts with proteins in solution is unknown. \nIn this study 52 ammonium 
 based ILs and 14 common salts were prepared with HEWL and human lysozyme. 
 Physicochemical\, and thermal properties of the neat ILs were characterise
 d\, while SAXS was used to characterise protein stability. High concentrat
 ions of IL (>50 mol%) were often not conducive with the native structure o
 f the protein\, while lower concentrations (1-10 mol%) can support native 
 protein structures with minimal to no aggregation. It was also found that 
 additional alkyl chains on the cation\, and the presence of hydroxyl group
 s reduced lysozyme’s radius of gyration\, preserving its native structur
 e.\n\n1.	Egorova\, K. S.\; Gordeev\, E. G.\; Ananikov\, V. P.\, Biological
  Activity of Ionic Liquids and Their Application in Pharmaceutics and Medi
 cine. Chemical Reviews 2017\, 117 (10)\, 7132-7189.\n2.	Mann\, J. P.\; McC
 luskey\, A.\; Atkin\, R.\, Activity and thermal stability of lysozyme in a
 lkylammonium formate ionic liquids—influence of cation modification. Gre
 en Chemistry 2009\, 11 (6)\, 785-792.\n\nhttps://events01.synchrotron.org.
 au/event/146/contributions/4300/
LOCATION:Online
URL:https://events01.synchrotron.org.au/event/146/contributions/4300/
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