Sugar-Mediated Stabilization of Protein against Chemical or Thermal Denaturation-Reference-Cited by-同舟云学术

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Sugar-Mediated Stabilization of Protein against Chemical or Thermal Denaturation

Published:2018-08-27 Issue:37 Volume:122 Page:8685-8697
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Ajito Satoshi¹,Iwase Hiroki²,Takata Shin-ichi³,Hirai Mitsuhiro¹^ORCID

Affiliation:

1. Graduate School of Science and Technology, Gunma University, 4-2 Aramaki, Maebashi, Gunma 371-8510, Japan

2. Comprehensive Research Organization for Science and Society, Tokai 319-1106, Japan

3. J-PARC Center, Japan Atomic Energy Agency, Tokai 319-1106, Japan

Funder

Japan Society for the Promotion of Science

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/acs.jpcb.8b06572

Reference38 articles.

1. Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures

2. Stabilization of protein structure by sugars

3. Thermal Stability of Proteins in Aqueous Polyol Solutions: Role of the Surface Tension of Water in the Stabilizing Effect of Polyols

4. Interpreting the Effects of Small Uncharged Solutes on Protein-Folding Equilibria

5. Protein Folding, Stability, and Solvation Structure in Osmolyte Solutions

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