Preferential hydration of proteins: A Kirkwood-Buff approach

被引：53

作者：

Shimizu, S ^{[1
]}

Matubayasi, N

机构：

[1] Univ York, Dept Chem, York Struct Biol Lab, York YO10 5YW, N Yorkshire, England

[2] Kyoto Univ, Inst Chem Res, Uji, Kyoto 6110011, Japan

来源：

CHEMICAL PHYSICS LETTERS | 2006年 / 420卷 / 4-6期

基金：

日本学术振兴会;

关键词：

D O I：

10.1016/j.cplett.2006.01.034

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The presence of cosolvents affects the stability of proteins in aqueous solutions. Some (such as trehalose and polyethelene glycol) enhances the stability of proteins, whereas others (such as urea) denatures the proteins. We explain different actions of cosolvents based upon the recent theoretical developments in the application of Kirkwood-Buff theory. (c) 2006 Elsevier B.V. All rights reserved.

引用

收藏

页码：518 / 522

页数：5

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