Figure 1

Calorimetric profiles of β_L-crystallin and ovalbumin exposed to red and green light.

β_L-crystallin (a) and ovalbumin (b) were exposed to different time intervals (5.5, 11 and 21 h) to red and green light. Then, the samples were stored at 4 °C during 24 h and evaluated the effect of such exposures by calorimetry. The native sample (black lines) showed the main transition temperature at 67.87 ± 0.48 °C and 78.66 ± 0.02 °C for β_L-crystallin (a) and ovalbumin (b), respectively. It is shown that both types of light affect the proteins. In the first case, the enthalpy changes are more notorious with green light, GL (green lines); in the second case is the red light, RL (red lines) that produces a more prominent change. These changes increase as the exposure time increases. For clarity, we show in the insets zooms of the two regions of the spectra.