Concentration and temperature dependence of viscosity in lysozyme aqueous solutions

The paper presents the results of viscosity determinations on aqueous solutions of hen egg-white lysozyme at a wide range of concentrations and at temperatures ranging from 5 degrees C to 55 degrees C. It has been proved that, at each fixed concentration, the viscosity-temperature dependence may be quantitatively described by the modified Arrhenius formula. On the basis of the generalized Arrhenius formula, the parameters of the Mooney approximation were calculated. It has been concluded that lysozyme molecules in aqueous solution behave as hard quasi-spherical particles. By applying an asymptotic form of the generalized Arrhenius formula, such rheological quantities as the intrinsic viscosity and Huggins coefficient were calculated.