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...
| Publié dans: | Journal of molecular liquids. - 1998. - 326(2021) vom: 15. März |
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| Auteur principal: | |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2021
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| Accès à la collection: | Journal of molecular liquids |
| Sujets: | Journal Article Lysozyme Phase stability Protein aggregation Sucralose Sucrose Sugar-protein interactions |
| Accès en ligne |
Volltext |