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Hydration state change of proteins upon unfolding in sugar solutions

✍ Scribed by Osato Miyawaki

Book ID
103823469
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
422 KB
Volume
1774
Category
Article
ISSN
1570-9639

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A model to analyze the hydration state of protein in freeze-dried amorphous sugar matrix was proposed, based on the assumptions that there is a limit to the amount of protein that a given amount of amorphous sugar could embed and that the freeze-dried sugarΒ±protein mixture is composed of the four co