Abstract
Some microcalorimetrically measured and theoretically calculated thermodynamic interaction coefficients of amino acid compounds in aqueous and peptidic systems have been collected, and are reported here. They indicate that although hydrophobicity contributes to the stability of the native structure of proteins, its influence on their exact configuration is limited.
| Original language | English |
|---|---|
| Pages (from-to) | 405-408 |
| Number of pages | 4 |
| Journal | International Journal of Peptide and Protein Research |
| Volume | 34 |
| Issue number | 5 |
| DOIs | |
| State | Published - Nov 1989 |
Keywords
- N,N‐dimethylformamide
- amino acid compounds
- hydrophobic interaction
- protein structure
- thermodynamic interaction coefficients
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