On the molecular mechanism of stabilization of proteins by cosolvents: Role of Lifshitz electrodynamic forces

Langmuir

Volumn 28, Issue 25, 2012, Pages 9475-9486

  Damodaran, Srinivasan ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINE SERUM ALBUMINS; COSOLVENTS; DIELECTRIC SUSCEPTIBILITY; ELECTRODYNAMIC FORCES; ELECTRODYNAMIC INTERACTION; EXPERIMENTAL OBSERVATION; FAR ULTRAVIOLET; HYDRATION SHELL; HYDROGEN-BONDED STRUCTURES; MOLECULAR MECHANISM; NONIONIC; PROTEIN SURFACE; ROLE OF WATER; SEPARATION DISTANCES; STRUCTURAL STABILITIES; THERMAL DENATURATIONS; THREE-BODY INTERACTION; WATER STRUCTURE;

AMINO ACIDS; ELECTRODYNAMICS; GLYCEROL; HYDROGEN BONDS; METABOLISM; POLYETHYLENE GLYCOLS; PROTEINS; STABILIZATION; SUGAR (SUCROSE); UREA; VAN DER WAALS FORCES;

ADDITIVES;

ALANINE; BOVINE SERUM ALBUMIN; GLYCEROL; MACROGOL DERIVATIVE; SOLVENT; SUCROSE; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ELECTRON; PROTEIN STABILITY; THERMODYNAMICS;

ALANINE; ANIMALS; CATTLE; ELECTRONS; GLYCEROL; POLYETHYLENE GLYCOLS; PROTEIN STABILITY; SERUM ALBUMIN, BOVINE; SOLVENTS; SUCROSE; THERMODYNAMICS; WATER;

EID: 84862881149     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la300953n     Document Type: Article

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