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Preferential interactions of proteins with salts in concentrated solutions

✍ Scribed by Arakawa, Tsutomu; Timasheff, Serge N.

Book ID
111982856
Publisher
American Chemical Society
Year
1982
Tongue
English
Weight
913 KB
Volume
21
Category
Article
ISSN
0006-2960

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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