How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations-Reference-Cited by-同舟云学术

How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations

Published:2007-07-13 Issue:31 Volume:111 Page:9410-9420
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Lerbret A.¹,Bordat P.¹,Affouard F.¹,Hédoux A.¹,Guinet Y.¹,Descamps M.¹

Affiliation:

1. Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp071946z

Reference74 articles.

1. The Trehalose Myth Revisited: Introduction to a Symposium on Stabilization of Cells in the Dry State

2. Instability, stabilization, and formulation of liquid protein pharmaceuticals

3. Lyophilization and development of solid protein pharmaceuticals

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