Comparison of solute-induced protein stabilization in aqueous solution and in the frozen and dried states

@inproceedings{Carpenter1990ComparisonOS,
  title={Comparison of solute-induced protein stabilization in aqueous solution and in the frozen and dried states},
  author={John F. Carpenter and John Harold Crowe and Tsutomu Arakawa},
  year={1990}
}
Abstract A wide variety of solutes protect isolated proteins during freeze-thawing. These solutes come from chemically dissimilar classes, including sugars, polyols, amino acids, methylamines, and lyotropic salts. The only characteristic that these compounds have in common is that they have all been shown to be preferentially excluded from contact with the surface of proteins in aqueous solution. This interaction of solutes with proteins leads to the stabilization of proteins in nonfrozen… CONTINUE READING

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