Effects of pH and Salt Concentration on Stability of a Protein G Variant Using Coarse-Grained Models-Reference-Cited by-同舟云学术

Effects of pH and Salt Concentration on Stability of a Protein G Variant Using Coarse-Grained Models

Published:2018-01 Issue:1 Volume:114 Page:65-75
ISSN:0006-3495
Container-title:Biophysical Journal
language:en
Short-container-title:Biophysical Journal

Author:

Martins de Oliveira Vinícius,Godoi Contessoto Vinícius de,Bruno da Silva Fernando,Zago Caetano Daniel Lucas,Jurado de Carvalho Sidney,Pereira Leite Vitor Barbanti

Funder

National Council for Scientific and Technological Development

São Paulo Research Foundation

Higher Education Personnel Improvement Coordination

(FAPESP)

Publisher

Elsevier BV

Subject

Biophysics

Reference74 articles.

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4. Differential scanning calorimetric studies on bovine serum albumin: I. Effects of pH and ionic strength;Yamasaki;Int. J. Biol. Macromol.,1990

5. Changes of glycinin conformation due to pH, heat and salt determined by differential scanning calorimetry and circular dichroism;Kim;Int. J. Food Sci. Technol.,2004

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