On the effect of sodium chloride and sodium sulfate on cold denaturation (429 views)
Plosone (ISSN: 1932-6203, 1932-6203electronic, 1932-6203linking), 2015; 10(7): N/D-N/D.
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Paper type: Journal Article,
Impact factor: 3.057, 5-year impact factor: 3.535
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-84941309168&partnerID=40&md5=7b21b2360bd6ad22cab56ef130ed56a9
Keywords: Frataxin, Globular Protein, Sodium Chloride, Sodium Sulfate, Article, Cold Denaturation, Cold Treatment, Concentration (parameters), Controlled Study, Heat Treatment, Protein Stability, Temperature Dependence, Theoretical Model, Thermodynamics, Thermostability,
Affiliations:
*** IBB - CNR ***
Dipartimento di Scienze Chimiche, Università degli Studi di Napoli Federico II, Complesso Universitario di Monte Sant'Angelo, Via Cintia - 80126, Napoli, Italy
Istituto di Biostrutture e Bioimmagini, CNR, Napoli, Italy
References:
Not available.
Plosone (ISSN: 1932-6203, 1932-6203electronic, 1932-6203linking), 2015; 10(7): N/D-N/D.
Export to BibTeX Export to EndNote
Paper type: Journal Article,
Impact factor: 3.057, 5-year impact factor: 3.535
Url: http://www.scopus.com/inward/record.url?eid=2-s2.0-84941309168&partnerID=40&md5=7b21b2360bd6ad22cab56ef130ed56a9
Keywords: Frataxin, Globular Protein, Sodium Chloride, Sodium Sulfate, Article, Cold Denaturation, Cold Treatment, Concentration (parameters), Controlled Study, Heat Treatment, Protein Stability, Temperature Dependence, Theoretical Model, Thermodynamics, Thermostability,
Affiliations:
*** IBB - CNR ***
Dipartimento di Scienze Chimiche, Università degli Studi di Napoli Federico II, Complesso Universitario di Monte Sant'Angelo, Via Cintia - 80126, Napoli, Italy
Istituto di Biostrutture e Bioimmagini, CNR, Napoli, Italy
References:
Not available.
On the effect of sodium chloride and sodium sulfate on cold denaturation
Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scaled particle theory. First developed to figure out the mechanism underlying cold denaturation in water, this model is able to predict the stabilization of globular proteins provided by these two salts. The densities of the salt solutions and their temperature dependence play a fundamental role. © 2015 Pica, Graziano.
Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scaled particle theory. First developed to figure out the mechanism underlying cold denaturation in water, this model is able to predict the stabilization of globular proteins provided by these two salts. The densities of the salt solutions and their temperature dependence play a fundamental role. © 2015 Pica, Graziano.
On the effect of sodium chloride and sodium sulfate on cold denaturation
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On the effect of sodium chloride and sodium sulfate on cold denaturation
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View Export to BibTeX Export to EndNote
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View Export to BibTeX Export to EndNote
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Impact Factor: 1.368
View Export to BibTeX Export to EndNote
Crisma M, Formaggio F, Valle G, Toniolo C, Saviano M, Iacovino R, Zaccaro L, Benedetti E
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Impact Factor: 2.425
View Export to BibTeX Export to EndNote
20 Records (20 excluding Abstracts).
Total impact factor: 77.215 (77.215 excluding Abstracts).
Total 5 year impact factor: 82.438 (82.438 excluding Abstracts).
Total impact factor: 77.215 (77.215 excluding Abstracts).
Total 5 year impact factor: 82.438 (82.438 excluding Abstracts).
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