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Not Always Sticky: Specificity of Protein Stabilization by Sugars Is Conferred by Protein–Water Hydrogen Bonds
[Image: see text] Solutes added to buffered solutions directly impact protein folding. Protein stabilization by cosolutes or crowders has been shown to be largely driven by protein–cosolute volume exclusion complemented by chemical and soft interactions. By contrast to previous studies that indicate...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10603812/ https://www.ncbi.nlm.nih.gov/pubmed/37845197 http://dx.doi.org/10.1021/jacs.3c08702 |