Quantifying why urea is a protein denaturant, whereas glycine betaine is a protein stabilizer
Author:
Publisher
Proceedings of the National Academy of Sciences
Subject
Multidisciplinary
Reference34 articles.
1. Denaturantmvalues and heat capacity changes: Relation to changes in accessible surface areas of protein unfolding
2. Thermal and Urea-Induced Unfolding of the Marginally Stable Lac Repressor DNA-Binding Domain: A Model System for Analysis of Solute Effects on Protein Processes
3. Increased thermal stability of proteins in the presence of naturally occurring osmolytes
4. The Exclusion of Glycine Betaine from Anionic Biopolymer Surface: Why Glycine Betaine Is an Effective Osmoprotectant but Also a Compatible Solute
5. Preferential Interactions of Glycine Betaine and of Urea with DNA: Implications for DNA Hydration and for Effects of These Solutes on DNA Stability
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