Mechanisms of Protein Stabilization and Prevention of Protein Aggregation by Glycerol-Reference-Cited by-同舟云学术

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Mechanisms of Protein Stabilization and Prevention of Protein Aggregation by Glycerol

Published:2009-10-28 Issue:46 Volume:48 Page:11084-11096
ISSN:0006-2960
Container-title:Biochemistry
language:en
Short-container-title:Biochemistry

Author:

Vagenende Vincent¹²,Yap Miranda G. S.¹²,Trout Bernhardt L.¹³

Affiliation:

1. Singapore-MIT Alliance, National University of Singapore, 4 Engineering Drive 3, Singapore 117576

2. Bioprocessing Technology Institute, 20 Biopolis Way #06-01, Centros, Singapore 138668

3. Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139

Publisher

American Chemical Society (ACS)

Subject

Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/bi900649t

Reference95 articles.

1. Control of Protein Stability and Reactions by Weakly Interacting Cosolvents: The Simplicity of the Complicated

2. Ions from the Hofmeister series and osmolytes: effects on proteins in solution and in the crystallization process

3. The Complex Inter-Relationships Between Protein Flexibility and Stability

4. Roles of conformational stability and colloidal stability in the aggregation of recombinant human granulocyte colony-stimulating factor

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