Share

EFFECTS OF CRYOPROTECTANTS ON ENZYME STRUCTURE.

Author(s) : FINK A. L.

Type of article: Article

Summary

THE INTERACTION BETWEEN ORGANIC COSOLVENTS AND PROTEINS IS CONSIDERED, ESPECIALLY FROM THE POINT OF VIEW OF EFFECTS ON PROTEIN STABILITY. EACH PROTEIN-COSOLVENT SYSTEM CONSTITUTES A UNIQUE SITUATION, MAKING GENERALIZED PREDICTIONS OF EXPECTED EFFECTS DIFFICULT. TWO CLASSES OF COSOLVENTS ARE DISTINGUISHED, BASED ON THE NATURE OF THEIR INTERACTIONS WITH THE PROTEIN SURFACE. THE THERMODYNAMIC INSTABILITY TO THE SYSTEM INTRODUCED BY THE PRESENCE OF THE COSOLVENT CAN BE ACCOMMODATED (I) BY PREFERENTIAL EXCLUSION OF THE COSOLVENT FROM THE VICINITY OF THE PROTEIN, (II) BY MAJOR STRUCTURAL CHANGES OF THE PROTEIN, OR (III) BY AGGREGATION.

Details

  • Original title: EFFECTS OF CRYOPROTECTANTS ON ENZYME STRUCTURE.
  • Record ID : 1986-2535
  • Languages: English
  • Source: Cryobiology - vol. 23 - n. 1
  • Publication date: 1986

Links


See other articles in this issue (6)
See the source

Indexing