Influence of fluorination on the thermodynamics of protein folding

Journal of the American Chemical Society

Volumn 134, Issue 31, 2012, Pages 13027-13034

  Buer, Benjamin C ^a   Levin, Benjamin J ^b   Marsh, E Neil G ^a,b  

^a UNIVERSITY OF MICHIGAN   (United States)

^b UNIVERSITY OF MICHIGAN MEDICAL SCHOOL   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID RESIDUES; CHEMICAL DENATURANTS; ENHANCED STABILITY; FLUORINE CONTENT; HIGH THERMAL STABILITY; HYDROPHOBIC AMINO ACIDS; HYDROPHOBIC CORE; HYDROPHOBIC EFFECT; PROTEIN STABILITY; SOLVENT-ACCESSIBLE SURFACE AREA; STABILIZING EFFECTS;

AMINO ACIDS; CHEMICAL STABILITY; FLUORINE; HYDROPHOBICITY; PROTEIN FOLDING; SOLVENTS; THERMODYNAMICS;

PROTEINS;

AMINO ACID DERIVATIVE; PROTEIN DERIVATIVE;

ARTICLE; ENTHALPY; ENTROPY; FLUORINATION; HYDROPHOBICITY; PROTEIN ANALYSIS; PROTEIN FOLDING; THERMODYNAMICS; THERMOSTABILITY;

ENTROPY; FLUORINE; HALOGENATION; PROTEIN FOLDING; PROTEIN UNFOLDING; THERMODYNAMICS;

EID: 84864697431     PISSN: 00027863     EISSN: 15205126     Source Type: Journal    
DOI: 10.1021/ja303521h     Document Type: Article

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