Infrared spectroscopy analysis of montmorillonite thermal effects

The present work reports the analysis of the intramolecular OH stretching band obtained by Infrared spectroscopy measurements. In order to characterize the effect of montmorillonite on the properties of Lysozyme the so-called two-state model is adopted for the analysis of the intramolecular OH stretching band. This latter assumes that the OH stretching can be partitioned into two different states of intermolecular bonding. Such a result confirms that the montmorillonite leads to a stabilization of the Lysozyme structure. Moreover, the analysis of the spectra temperature dependence shows a montmorillonite-induced higher thermal restraint of the Lysozyme in respect to pure Lysozyme.