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Interactions and phase transitions in protein solutions

✍ Scribed by Roberto Piazza

Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
674 KB
Volume
5
Category
Article
ISSN
1359-0294

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## 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