Effect Mechanism of Structure-Changed Water on Heat Stability of Lysozyme

Based on the mechanism of the effect of hydration on the heat stability of lysozyme and the theory of water molecule clusters, the effect of structure-changed water on heat stability of lysozyme has been studied. The results obtained by differential scanning calorimetry (DSC) showed that the thermal denaturation temperature of lysozyme had been elevated 8.47 K through hydration of lysozyme with processed water whose structure had been changed so it was called "structured water" compared to ordinary water. The reason is that structured water changed the dipole moment of water molecules and easily formed cyclic water hexamer or cage-like water hexamer, so that the interacting force of maintaining three-dimensional conformation of lysozyme could be reinforced.