Fluorescence studies of protein thermostability in ionic liquids

被引：230

作者：

Baker, SN

McCleskey, TM

Pandey, S

Baker, GA

机构：

[1] Los Alamos Natl Lab, Biosci Div, Los Alamos, NM 87545 USA

[2] Los Alamos Natl Lab, Div Chem, Los Alamos, NM 87545 USA

[3] New Mexico Inst Min & Technol, Dept Chem, Socorro, NM 87801 USA

来源：

CHEMICAL COMMUNICATIONS | 2004年 / 08期

关键词：

D O I：

10.1039/b401304m

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Using the single tryptophan residue in the sweet protein monellin as a spectroscopic handle, we show the extreme thermodynamic stabilization offered by an ionic liquid; T-u similar to105 degreesC in [C(4)mpy][Tf2N] compared to 40 degreesC in bulk water.

引用

收藏

页码：940 / 941

页数：2

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