Hydrophobic interactions of sucralose with protein structures.
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DOI: 10.1016/j.abb.2017.12.013
Abstract: Sucralose is a commonly employed artificial sweetener that appears to destabilize protein native structures. This is in direct contrast to the bio-preservative nature of its natural counterpart, sucrose, which enhances the stability of biomolecules against… read more here.
Keywords: state; sucralose protein; protein structures; hydrophobic interactions ... See more keywords