Why the properties of proteins in salt s
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M. Boström; D.R.M. Williams; B.W. Ninham
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Article
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2004
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Elsevier Science
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English
⚖ 111 KB
The physical properties of hen-egg-white lysozyme, and other globular protein, in aqueous solutions depend in a complicated and unexplained way on pH, salt type and salt concentration. One important and previously neglected source of ion specificity is the ionic dispersion potential that acts betwee