Thermodynamic functions of lysozyme, myoglobin, beta-lactoglobulin, albumin, and poly-L-tryptophane in the temperature range 0-330 K

The temperature dependence of heat capacity for lysozyme, myoglobin, beta-lactoglobulin, albumin, and poly-L-tryptophan was studied in the temperature range 5-330 K using an adiabatic vacuum calorimeter. The accuracy of measurements was approximately 0.2%. From the data obtained, the thermodynamic functions of these proteins and the polyamino acid Cp degree (T), H degree (T)-H degree (0), S degree (T)-S degree (0), G degree (T)-H degree (0) in the temperature range 0-330 K, and the values of fractal dimension D and intrinsic temperature theta max were calculated.