about
Thymosin-beta(4) changes the conformation and dynamics of actin monomersThe stabilization of proteins by osmolytesProtein Stabilization and the Hofmeister Effect: The Role of Hydrophobic SolvationThe use of trimethylamineN-oxide as a primary precipitating agent and related methylamine osmolytes as cryoprotective agents for macromolecular crystallographyAdditives for vaccine storage to improve thermal stability of adenoviruses from hours to monthsMechanism of pressure-induced thermostabilization of proteins: studies of glutamate dehydrogenases from the hyperthermophile Thermococcus litoralisStructural perturbations of azurin deposited on solid matrices as revealed by trp phosphorescence.Macromolecular Crowding Enhances Catalytic Efficiency and Stability of α-Amylase.L-arginine hydrochloride increases the solubility of folded and unfolded recombinant plasminogen activator rPA.L-Arginine increases the solubility of unfolded species of hen egg white lysozyme.Steric exclusion is the principal source of the preferential hydration of proteins in the presence of polyethylene glycolsEffects of sucrose on the internal dynamics of azurin.Photolytic Cross-Linking to Probe Protein-Protein and Protein-Matrix Interactions in Lyophilized PowdersEngineering long shelf life multi-layer biologically active surfaces on microfluidic devices for point of care applicationsCounteracting effects of thiocyanate and sucrose on chymotrypsinogen secondary structure and aggregation during freezing, drying, and rehydrationMechanism of the stabilization of ribonuclease A by sorbitol: preferential hydration is greater for the denatured then for the native protein.Trimethylamine-N-oxide counteracts urea effects on rabbit muscle lactate dehydrogenase function: a test of the counteraction hypothesis.Viscous cosolvent effect on the ultrasonic absorption of bovine serum albumin.Freezing-induced perturbation of tertiary structure of a monoclonal antibodyA test of the relationship between sequence and structure in proteins: excision of the heme binding site in apocytochrome b5.Structural mass spectrometry of the alpha beta-tubulin dimer supports a revised model of microtubule assemblyMapping protein conformational heterogeneity under pressure with site-directed spin labeling and double electron-electron resonance.Trimethylamine N-oxide influence on the backbone of proteins: an oligoglycine model.Backbone additivity in the transfer model of protein solvation.Serge Timasheff: the man with a genius for solutions in biology.Heterotropic effects of chloride on the ligation microstates of hemoglobin at constant water activityFormation of an active dimer during storage of interleukin-1 receptor antagonist in aqueous solution.Protein-solvent preferential interactions, protein hydration, and the modulation of biochemical reactions by solvent components.Zwitterion modulation of O(2)-evolving activity of cyanobacterial photosystem II.Molecular dynamics of solid-state lysozyme as affected by glycerol and water: a neutron scattering study.Assessing accumulated solvent near a macromolecular solute by preferential interaction coefficientsProtein stability in mixed solvents: a balance of contact interaction and excluded volumeRational design of solution additives for the prevention of protein aggregationA novel in vitro three-dimensional retinoblastoma model for evaluating chemotherapeutic drugs.Effect of osmolytes on the binding of EGR1 transcription factor to DNA.Conformational and thermal stability improvements for the large-scale production of yeast-derived rabbit hemorrhagic disease virus-like particles as multipurpose vaccine.Peptide conformational preferences in osmolyte solutions: transfer free energies of decaalanine.Beneficial effect of sugar osmolytes on the refolding of guanidine hydrochloride-denatured trehalose-6-phosphate hydrolase from Bacillus licheniformis.A molecular mechanism for osmolyte-induced protein stabilityGlucose interactions with a model peptide.
P2860
Q24537341-1EFB9BA3-5FCB-4AE4-9DEA-B6EC58D67B7BQ24548209-5089A3C0-EB8A-44BF-972C-621F25883311Q27658041-7EF21788-0E28-4C6E-AD76-9FD00FBD5DFDQ27676377-92550449-6FDB-4685-A292-9D8338637FB0Q27980656-23383229-08C4-43EB-8B89-017A4FB37DB4Q28346474-DC699422-F1B2-403B-ABB2-B791E22A4652Q28363739-7C283B3E-CCF6-4AA6-B8B1-9EE3E895A1C1Q30317912-398C8219-B9C6-47B0-BFD5-55BDB3DB2A1AQ30318611-978E45F6-E7FB-4277-AA10-8840DD029583Q30320276-AF502A09-4A61-4D35-92B0-8A42970810B0Q30333565-0ED8974E-9D84-4B6D-9E04-9C7F0E72B02FQ30350436-24D4E477-CAF7-46E4-97BC-24DF20FDBAD0Q30377081-51CBB3C9-0052-4EA8-A401-71991BD1D079Q30390401-4AF0B375-F2C0-4193-8CA6-7C505E5FC7DAQ30425642-6465DFDC-4A9E-4F5A-99AC-A6EF172CC9E2Q30426305-03CC9DAA-EE25-4705-B2CC-CF5BAD15508BQ30430518-E34795BD-DBC5-4154-AD9D-831BE7AD19EAQ30538571-44C02737-980A-44C9-91A9-A8C363E090C8Q30581484-84AE01EF-8E71-4C71-A5CA-E55A80E81F4AQ32006404-DBD053F8-3F44-4123-BF42-EC3178BEF903Q33434025-DF892786-7475-4AD5-8097-55A7E6E73A34Q33461267-9E7701D1-0115-4729-AC8E-FE8FE0ACD4C5Q33587782-5D42B998-FCBA-4390-8C11-4D7E6AFC7FFDQ33844255-BE3E2F37-DEDD-4898-810B-F279830FD358Q34040753-4AABDD96-012C-41A1-8120-19485A6104EFQ34040810-697A07B8-BFBB-429C-BE56-28DAFEBE0F81Q34041339-EBEB886C-1D58-44F8-8D40-B2F99C1A3209Q34075314-B5A9336F-60B3-4CCB-87F1-29BAFF69FB73Q34127122-A08B4994-083D-48A7-944A-0FFADFD78292Q34174384-A1815CB3-8C88-42E8-A2CD-4E03D5A60832Q34177978-5EFC5080-AC50-4FD1-9AA9-52B458617B98Q34181842-1BD9A955-E0D1-4ECA-8EF8-A5963A3846BCQ34187014-B062EB7E-EEE7-422D-BAD9-A28DDEA4D369Q34300776-F0E67975-1C3E-4F6A-AFA3-2116086FE934Q34572521-29A8FD7D-CA8A-44B2-A740-9837958FDE45Q34608302-D4A1D46D-D6E5-4E3B-8508-ED13C16AF002Q34981617-55DCE848-8E9A-4196-AFDB-2D16CBB585F2Q35022626-F5849D52-E06B-4783-B2FD-9F142567EF14Q35024743-18BB2761-C5A3-40BB-938A-AD8357A8B3EDQ35209218-E77986A4-273F-4CBB-B21C-81AA61BF44AD
P2860
description
1981 nî lūn-bûn
@nan
1981年の論文
@ja
1981年学术文章
@wuu
1981年学术文章
@zh-cn
1981年学术文章
@zh-hans
1981年学术文章
@zh-my
1981年学术文章
@zh-sg
1981年學術文章
@yue
1981年學術文章
@zh
1981年學術文章
@zh-hant
name
The stabilization of proteins by sucrose.
@en
type
label
The stabilization of proteins by sucrose.
@en
prefLabel
The stabilization of proteins by sucrose.
@en
P1476
The stabilization of proteins by sucrose.
@en
P2093
P304
P407
P577
1981-07-01T00:00:00Z