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Preferential hydration of proteins: A Kirkwood-Buff approach |
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| Authors: | Seishi Shimizu Nobuyuki Matubayasi |
| Affiliation: | aYork Structural Biology Laboratory, Department of Chemistry, University of York, Heslington, York YO10 5YW, United Kingdom bInstitute for Chemical Research, Kyoto University, Uji, Kyoto 611-0011, Japan |
| Abstract: | The presence of cosolvents affects the stability of proteins in aqueous solutions. Some (such as trehalose and polyethelene glycol) enhances the stability of proteins, whereas others (such as urea) denatures the proteins. We explain different actions of cosolvents based upon the recent theoretical developments in the application of Kirkwood-Buff theory. |
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