Journal ArticleDOI
Protein hydration: I. Binding sites
Henry B. Bull,Keith Breese +1 more
TLDR
It is found that protein hydration correlates strongly with the sum of the polar residues minus the amides; amides apparently inhibit water binding.About:
This article is published in Archives of Biochemistry and Biophysics.The article was published on 1968-11-01. It has received 145 citations till now. The article focuses on the topics: Water binding & Serum albumin.read more
Citations
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Journal ArticleDOI
Functional properties of proteins in foods: A survey
TL;DR: In this paper, the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc.
Journal ArticleDOI
The stabilization of proteins by sucrose.
James Lee,Serge N. Timasheff +1 more
TL;DR: The results from theprotein-solvent interaction study indicate that sucrose is preferentially excluded from the protein domain, increasing the free energy of the system and leading to protein stabilization.
Book ChapterDOI
Hydration of Proteins and Polypeptides
Irwin D. Kuntz,W. Kauzmann +1 more
TL;DR: The chapter presents several proposals for predicting protein hydration based on the amino acid composition of the protein; however, the two main questions concerned include—whether ionic groups are more hydrated than other polar groups, and whether the amide and peptide functions are hydrated or not.
Journal ArticleDOI
The stabilization of proteins by osmolytes.
TL;DR: It was shown that all these substances stabilize the protein structure against thermal denaturation and (except for trimethylamine N-oxide for which interaction measurements could not be made) are strongly excluded from the protein domain, rendering unlikely their direct binding to proteins.
Book ChapterDOI
Protein hydration and function.
John A. Rupley,Giorgio Careri +1 more
TL;DR: This chapter summarizes the literature that bears on the protein hydration process and the hydration shell, categorized by type of measurement, and provides picture of the hydrated shell and an assessment of the ways in which thehydration shell may modulate enzyme and other protein functions.
References
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Journal ArticleDOI
Solvent content of protein crystals.
TL;DR: An analysis of the solvent content of 116 different crystal forms of globular proteins found that in many cases this range will be sufficiently restrictive to enable the probable number of molecules in the crystallographic asymmetric unit to be determined directly from the molecular weight of the protein and the space group and unit cell dimensions of the crystal.
Journal ArticleDOI
Removal of Fatty Acids from Serum Albumin by Charcoal Treatment
TL;DR: Fluorescence spectra of human serum albumin samples indicated that impurities are sometimes present which can be removed by charcoal at neutral pH, and acid-charcoal treatment is a much more rapid method of removing lipid impurities than other methods previously described.