Thermodynamics of the Interaction of a Homologous Series of Amino Acids with Sorbitol
Author:
Publisher
Springer Science and Business Media LLC
Subject
Physical and Theoretical Chemistry,Molecular Biology,Biochemistry,Biophysics
Link
http://link.springer.com/content/pdf/10.1007/s10953-010-9601-2.pdf
Reference31 articles.
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4. Gekko, K., Timasheff, S.N.: Mechanism of protein stabilization by glycerol: preferential hydration in glycerol–water mixtures. Biochemistry 20, 4667–4676 (1981)
5. Petersen, S.B., Jonson, V., Fojan, P., Wimmer, R., Pedersen, S.: Sorbitol prevents the self-aggregation of unfolded lysozyme leading to an up to 13 °C stabilisation of the folded form. J. Biotechnol. 114, 269–278 (2004)
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