Abstract
The thermal denaturation of hen egg white lysozyme in the solution with/without Choline Acetate ionic liquid has been investigated by Small-Angle Neutron Scattering (SANS) and Differential Scanning Calorimetry (DSC). The gyration radius does not show noticeable change by the addition of the ionic liquid in a native state, while on further heating the remarkable increase of the radius of gyration after the denaturation is suppressed by the ionic liquid, probably owing to the aggregation of lysozyme molecules. The fractal dimension slightly decreases by the ionic liquid, and the remarkable drop is observed in the vicinity of denaturation temperature for both cases.
