The influence of poly(ethylene glycol) on the micelle formation of alkyl maltosides used in membrane protein crystallization-Reference-Cited by-同舟云学术

The influence of poly(ethylene glycol) on the micelle formation of alkyl maltosides used in membrane protein crystallization

Published:2015 Issue:17 Volume:17 Page:11678-11691
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Müh Frank¹²³⁴,DiFiore Dörte⁵⁶⁷⁸,Zouni Athina⁹¹⁰¹¹⁸

Affiliation:

1. Institut für Theoretische Physik

2. Johannes Kepler Universität Linz

3. A-4040 Linz

4. Austria

5. Max-Volmer-Laboratorium für Biophysikalische Chemie

6. Technische Universität Berlin

7. D-10623 Berlin

8. Germany

9. Institut für Biologie

10. Humboldt Universität zu Berlin

11. D-10095 Berlin

Abstract

The influence of poly(ethylene glycol) on the micelle formation of alkyl maltosides under conditions of membrane protein crystallization is investigated.

Funder

Bundesministerium für Bildung und Forschung

Human Frontier Science Program

Deutsche Forschungsgemeinschaft

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2015/CP/C5CP00431D

Reference54 articles.

1. K. Holmberg , B.Jönsson, B.Kronberg and B.Lindman, Surfactants and Polymers in Aqueous Solution, Wiley, Chichester, 2003

2. R. J. Hunter , Foundations of Colloid Science, Oxford University Press, Oxford, New York, 2001

3. Detergents as Tools in Membrane Biochemistry

4. Detergents for the stabilization and crystallization of membrane proteins

5. Sugar surfactants — aggregation, interfacial, and adsorption phenomena

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