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
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Sciences (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 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:7623 |