Comparison of the thermal stabilization of proteins by oligosaccharides and monosaccharide mixtures: Measurement and analysis in the context of excluded volume theory-Reference-Cited by-同舟云学术

Comparison of the thermal stabilization of proteins by oligosaccharides and monosaccharide mixtures: Measurement and analysis in the context of excluded volume theory

Published:2018-06 Issue: Volume:237 Page:31-37
ISSN:0301-4622
Container-title:Biophysical Chemistry
language:en
Short-container-title:Biophysical Chemistry

Author:

Beg Ilyas,Minton Allen P.,Islam Asimul,Hassan Md Imtaiyaz,Ahmad Faizan

Funder

Council of Scientific and Industrial Research

Indian National Science Academy

National Institute of Diabetes and Digestive and Kidney Diseases

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Biophysics

Reference17 articles.

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4. Stability of proteins in the presence of polyols estimated from their guanidinium chloride-induced transition curves at different ph values and 25 degrees C;Haque;Biophys. Chem.,2006

5. Testing polyols' compatibility with Gibbs energy of stabilization of proteins under conditions in which they behave as compatible osmolytes;Haque;FEBS Lett.,2005

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