Influence of surface groups of proteins on water studied by freezing/thawing hysteresis and infrared spectroscopy

Biophysical Chemistry

Volumn 141, Issue 2-3, 2009, Pages 222-230

  Zelent, Bogumil ^a   Bryan, Michael A ^a   Sharp, Kim A ^a   Vanderkooi, Jane M ^a  

^a UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

Antifreeze protein; H bonding; Infrared; Thermal hysteresis

Indexed keywords

ACETIC ACID; AMIDE; AMMONIUM CHLORIDE; CYTOCHROME C; GUANIDINE; MEMBRANE PROTEIN; METHANOL; POLYARGININE; POLYGLUTAMIC ACID; POLYLYSINE; SERUM ALBUMIN; TRIMETHYLAMINE OXIDE; UREA; WATER;

ARTICLE; CONTROLLED STUDY; FLOUNDER; FREEZE THAWING; HYSTERESIS; INFRARED SPECTROSCOPY; MELTING POINT; NONHUMAN; PHASE TRANSITION; PRIORITY JOURNAL; PROTEIN ANALYSIS; SOLUTE;

AMMONIUM CHLORIDE; ANIMALS; ANTIFREEZE PROTEINS; CATTLE; CYTOCHROMES C; FLOUNDER; FREEZING; GLUTAMIC ACID; GUANIDINE; METHANOL; METHYLAMINES; PEPTIDES; POLYLYSINE; PROTEINS; SERUM ALBUMIN, BOVINE; SODIUM ACETATE; SPECTROPHOTOMETRY, INFRARED; TEMPERATURE; TRANSITION TEMPERATURE; UREA; WATER;

BOVINAE; PLEURONECTOIDEI;

EID: 62549117748     PISSN: 03014622     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bpc.2009.02.002     Document Type: Article

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