Hydration-induced conformational and flexibility changes in lysozyme at low water content

Using laser Raman spectroscopy, we are able to study conformational changes that occur as previously-dried hen egg-white lysozyme is sequentially rehydrated. Parallel n.m.r. exchangeability studies enable us to monitor flexibility changes also during this rehdyration. The results are consistent with a general loosening up of the protein at a water content of ～0.08 g water/g protein, followed by (probably small) local conformational changes. The enzyme regains its activity only after both these processes have gone to completion; thus these solvent-related changes may be necessary before activity can recommence.