Equilibrium cluster formation in concentrated protein solutions and colloids
✍ Scribed by Stradner, Anna; Sedgwick, Helen; Cardinaux, Frédéric; Poon, Wilson C. K.; Egelhaaf, Stefan U.; Schurtenberger, Peter
- Book ID
- 109893636
- Publisher
- Nature Publishing Group
- Year
- 2004
- Tongue
- English
- Weight
- 330 KB
- Volume
- 432
- Category
- Article
- ISSN
- 0028-0836
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract Protein–protein interactions were measured for ovalbumin and for lysozyme in aqueous salt solutions. Protein–protein interactions are correlated with a proposed potential of mean force equal to the free energy to desolvate the protein surface that is made inaccessible to the solvent due
Protein-protein and protein-salt interactions have been obtained for ovalbumin in solutions of ammonium sulfate and for lysozyme in solutions of ammonium sulfate, sodium chloride, potassium isothiocyanate, and potassium chloride. The two-body interactions between ovalbumin molecules in concentrated