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The Hofmeister series and protein-salt interactions

Shimizu, S., McLaren, W.M. and Matubayasi, N. (2006) The Hofmeister series and protein-salt interactions. The Journal of Chemical Physics, 124 (23). pp. 234905-234908. ISSN 0021-9606

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Abstract

In order to understand the origin of the Hofmeister series, a statistical-mechanical analysis, based upon the Kirkwood-Buff (KB) theory, has been performed to extract information regarding protein hydration and water-mediated protein-salt interactions from published experimental data-preferential hydration and volumetric data for bovine serum albumin in the presence of a wide range of salts. The analysis showed a linear correlation between the preferential hydration parameter and the protein-cosolvent KB parameter. The same linear correlation holds even when nonelectrolyte cosolvents, such as polyethelene glycol, have been incorporated. These results suggest that the Hofmeister series is due to a wide variation of the water-mediated protein-cosolvent interaction (but not the change of protein hydration) and that this mechanism is a special case of a more general scenario common even to the macromolecular crowding. (c) 2006 American Institute of Physics.

Item Type: Article
Institution: The University of York
Academic Units: The University of York > Chemistry (York)
Depositing User: York RAE Import
Date Deposited: 10 Feb 2009 11:42
Last Modified: 10 Feb 2009 11:42
Published Version: http://dx.doi.org/10.1063/1.2206174
Status: Published
Publisher: American Institute of Physics
Identification Number: 10.1063/1.2206174
URI: http://eprints.whiterose.ac.uk/id/eprint/7623

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