Thermodynamic Characterization of the Osmolyte Effect on Protein Stability and the Effect of GdnHCl on the Protein Denatured State
Author:
Affiliation:
1. Department of Chemical Engineering, National Taiwan University of Science and Technology, 43 Keelung Road, Section 4, Taipei 106-07, Taiwan
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/jp0701901
Reference64 articles.
1. Some Factors in the Interpretation of Protein Denaturation
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3. The Solubility of Amino Acids and Two Glycine Peptides in Aqueous Ethanol and Dioxane Solutions
4. Affinities of amino acid side chains for solvent water
5. Aqueous solutions containing amino acids and peptides. Part 13.—Enthalpy of dilution and osmotic coefficients of some N-acetyl amino acid amides and some N-acetyl peptide amides at 298.15 K
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