Effects of sugars and polyols on the stability of azurin in ice

Journal of Physical Chemistry B

Volumn 112, Issue 14, 2008, Pages 4372-4380

  Strambini, Giovanni B ^a   Balestreri, Ettore ^a   Galli, Alvaro ^b   Gonnelli, Margherita ^a  

^a Sezione di Milano   (Italy)

^b CNR   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; COOLING; DOPING (ADDITIVES); FLUIDS; GLYCEROL; ICE; PHOTOACOUSTIC EFFECT; SOLUTIONS; SUGAR (SUCROSE); SUGARS; SYSTEM STABILITY;

FROZEN AQUEOUS SOLUTIONS; GUANIDINIUM CHLORIDES; ICE PHASE; LIQUID STATES; LIQUID WATER; MOLAR CONCENTRATIONS; POLYOLS; PSEUDOMONAS AERUGINOSA (APRIN); STABILIZING EFFECTS; SUBFREEZING TEMPERATURES;

THERMODYNAMIC STABILITY;

AZURIN; GLYCEROL; ICE; POLYMER; POLYOL; SORBITOL; SWEETENING AGENT; WATER;

ARTICLE; CHEMISTRY; PROTEIN CONFORMATION; PROTEIN DENATURATION; SPECTROFLUOROMETRY; THERMODYNAMICS;

AZURIN; GLYCEROL; ICE; POLYMERS; PROTEIN CONFORMATION; PROTEIN DENATURATION; SORBITOL; SPECTROMETRY, FLUORESCENCE; SWEETENING AGENTS; THERMODYNAMICS; WATER;

EID: 46449085055     PISSN: 15206106     EISSN: None     Source Type: Journal    
DOI: 10.1021/jp711185r     Document Type: Article

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