Apparent Molal Volume and Compressibility of Glucose and Maltose at Different Temperatures in Lysozyme Solution

In the present research, we study the thermodynamic parameters of ternary system of two different sugars, i.e., (a)D(-)glucose+lysozyme+water and (b)maltose+lysozyme+water. It has been done at various temperatures (293.15, 303.15, 313.15 and 323.15 K) and concentrations of sugars. The apparent molal volume and apparent molal compressibilities have been calculated for these systems. The partial molal volume of D(-)glucose and maltose has also been evaluated in aqueous lysozyme solution. We have made an attempt to examine transfer volume of the said solutes from water to aqueous lysozyme solution. Interaction between sugars and water molecules is expected to create polar environment, which helps to increase the hydrophobic interactions in proteins, thus stabilizing the protein.