Salt-induced stabilization of apoflavodoxin at neutral pH is mediated through cation-specific effects

Protein Science

Volumn 11, Issue 5, 2002, Pages 1260-1273

  Maldonado, Susana ^a   Irún, María Pilar ^a   Campos, Luis Alberto ^a   Rubio, José Antonio ^a   Luquita, Alejandra ^a   Lostao, Anabel ^a   Wang, Renjie ^b   Bertrand Garcia Moreno E ^b   Sancho, Javier ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b JOHNS HOPKINS UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Cations; Electrostatics; Flavodoxin; Ion binding; Ionic strength; Protein folding; Protein stability

Indexed keywords

APOFLAVODOXIN; CALCIUM ION; CATION; CHOLINE; FLAVODOXIN; MAGNESIUM ION; POTASSIUM ION; SODIUM CHLORIDE; SODIUM ION; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; ELECTRICITY; ION TRANSPORT; IONIC STRENGTH; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN FOLDING; PROTEIN STABILITY; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; THERMODYNAMICS; TITRIMETRY;

APOPROTEINS; BINDING SITES; CATIONS; CHLORIDES; CHOLINE; CIRCULAR DICHROISM; FLAVODOXIN; HYDROGEN-ION CONCENTRATION; MUTAGENESIS, SITE-DIRECTED; OSMOLAR CONCENTRATION; PROTEIN CONFORMATION; TEMPERATURE;

EID: 0036232191     PISSN: 09618368     EISSN: None     Source Type: Journal    
DOI: 10.1110/ps.2980102     Document Type: Article

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