Mechanistic differences in the effects of sucrose and sucralose on the phase stability of lysozyme solutions
The effect of two disaccharide analogues, sucrose and sucralose, on the phase stability of aqueous lysozyme solutions has been addressed from a mechanistic viewpoint by a combination of experiment and molecular dynamics (MD) simulations. The influence of the added low molecular weight salts (NaBr, N...
| Veröffentlicht in: | Journal of molecular liquids. - 1998. - 326(2021) vom: 15. März |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2021
|
| Zugriff auf das übergeordnete Werk: | Journal of molecular liquids |
| Schlagworte: | Journal Article Lysozyme Phase stability Protein aggregation Sucralose Sucrose Sugar-protein interactions |
| Online verfügbar |
Volltext |