The interaction of Sodium Dodecyl Sulfate (SDS) with hen egg lysozyme have been investigated at 298, 303 and 308 K in phosphate buffer at two different pH values (5 and 7), by isothermal titration calorimetry. The calorimetric data analysis allows the measurement of the complete set of thermodynamic parameters. The negative SDS ion binds to positive residues, neutralizes the protein surface charges and leads to precipitation and turbidity of the solution. At low concentrations of SDS, the binding is mainly electrostatic, with some simultaneous interaction of the hydrophobic tail with nearby hydrophobic patches on the lysozyme. The enthalpies of denaturation at pH 7 are 180.47, 198.51 and 216.56 for 298, 303 and 308 K respectively.

Gholamreza Rezaei Behbeheni, Shahrbanoo Ramazani and Katayon Gonbadi