| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5390611 | Chemical Physics Letters | 2006 | 5 Pages |
Abstract
The presence of cosolvents affects the stability of proteins in aqueous solutions. Some (such as trehalose and polyethelene glycol) enhances the stability of proteins, whereas others (such as urea) denatures the proteins. We explain different actions of cosolvents based upon the recent theoretical developments in the application of Kirkwood-Buff theory.
Related Topics
Physical Sciences and Engineering
Chemistry
Physical and Theoretical Chemistry
Authors
Seishi Shimizu, Nobuyuki Matubayasi,