Insight into the protein salting-in mechanism of arginine, magnesium chloride and ethylene glycol: Solvent interaction with aromatic solutes.
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DOI: 10.1016/j.ijbiomac.2021.08.070
Abstract: Key factors in the salting-in effects on proteins of additives are their interactions with aromatic groups. We studied the interaction of four aromatic solutes, benzyl alcohol (BA), phenol, 4-hydroxybenzyl alcohol (4-HBA) and methyl gallate (MG),… read more here.
Keywords: interaction; salting mechanism; ethylene glycol; aromatic solutes ... See more keywords