## 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 Interactions in Complex Cosolvent Solutions
✍ Scribed by Nadeem Javid; Karsten Vogtt; Chris Krywka; Metin Tolan; Roland Winter
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 312 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1439-4235
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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
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