Effect of monomeric and oligomeric sugar osmolytes on ÎGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?
Keywords: ÎGD; Gibbs free energy change; ÎGDo; Gibbs free energy change at 25 °C; ÎCp; constant-pressure heat capacity change; Tm; midpoint of thermal denaturation; ÎHm; enthalpy change at Tm; CD; circular dichroism; [θ]222; mean residue ellipticity at 222Â