Effect of sucrose on chemically and thermally induced unfolding of domain-I of human serum albumin: Solvation dynamics and fluorescence anisotropy study
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- 作者：Rajeev Yadav ; Bhaswati Sengupta ; Pratik Sen ; psen@iitk.ac.in" class="auth_mail" title="E-mail the corresponding author
- 关键词：Solvation dynamics ; Fluorescence anisotropy ; Human serum albumin ; Stabilization ; Sucrose ; Chemical denaturation ; Thermal denaturation
- 刊名：Biophysical Chemistry
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：59-69
- 全文大小：1742 K
文摘
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The stabilization effect of sucrose on denaturation of domain-I of HSA is studied.
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The water dynamics found to play a crucial role in the stabilization process at low GnHCl concentration.
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Environmental restriction turned out to be the key stabilization factor for higher concentrations of GnHCl.