Effect of monomeric and oligomeric sugar osmolytes on ΔGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?-Reference-Cited by-同舟云学术

Effect of monomeric and oligomeric sugar osmolytes on ΔGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?

Published:2008-12 Issue:3 Volume:138 Page:120-129
ISSN:0301-4622
Container-title:Biophysical Chemistry
language:en
Short-container-title:Biophysical Chemistry

Author:

Poddar Nitesh Kumar,Ansari Z.A.,Singh R.K. Brojen,Moosavi-Movahedi A.A.,Ahmad Faizan

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Biophysics

Reference51 articles.

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4. Extraordinary stability of enzymes dried in trehalose: simplified molecular biology;Colaco;Biotechnology (N.Y.),1992

5. Thermostabilization and thermoactivation of thermolabile enzymes by trehalose and its application for the synthesis of full length cDNA;Carninci;Proc. Natl. Acad. Sci. U.S.A.,1998

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