Protein stability in the presence of cosolutes

Luis Marcelo F. Holthauzen, Matthew Auton, Mikhail Sinev, Jörg Rösgen

Research output: Chapter in Book/Report/Conference proceedingChapter

24 Scopus citations

Abstract

Protein scientists have long used cosolutes to study protein stability. While denaturants, such as urea, have been employed for a long time, the attention became focused more recently on protein stabilizers, including osmolytes. Here, we provide practical experimental instructions for the use of both stabilizing and denaturing osmolytes with proteins, as well as data evaluation strategies. We focus on protein stability in the presence of cosolutes and their mixtures at constant and variable temperature.

Original languageEnglish (US)
Title of host publicationMethods in Enzymology
PublisherAcademic Press Inc
Pages61-125
Number of pages65
DOIs
StatePublished - 2011

Publication series

NameMethods in Enzymology
Volume492
ISSN (Print)0076-6879

Keywords

  • Folding
  • Osmolyte
  • Protein phase diagrams
  • Protein stability
  • Urea
  • m-values

ASJC Scopus subject areas

  • Biochemistry
  • Molecular Biology

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