"Hydration memory" of lysozyme: a misinterpretation.
The effects of sugars and similar additives on the catalytic activity of lysozyme have been attributed (Laretta-Garde et al., Biochim. Biophys. Res. Commun. 155: 816-822 (1988] to a "hydration memory" of the protein for solution conditions to which it was previously exposed. By measuring catalytic activity versus substrate concentration, tryptophan fluorescence and near ultraviolet circular dichroism all in the presence and absence of 50% (w/v) sucrose, we show that the effects can be explained, instead, on the basis of well known properties of proteins.
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