At cryogenic temperature, a large number of hydration water molecules around proteins have been identified using X-ray crystal structure analyses, as described in Chap. 2 . However, at a glance, it seems that there are no rules governing their distribution. In this chapter, we attempt to ...
We use MD simulations of two small proteins to parameterize a function that describes the density of water molecules surrounding a protein surface, and incorporate this function into a simple algorithm to simulate the electron-scattering density of any water-solvated protein whose atomic coordinates ...
Integrating our previous findings on α-helical proteins, we conclude the following: (1) The hydration dynamics is highly heterogeneous around the protein surface of both α-helical and β-sheet proteins. The outer-lay... 展开 DOI: 10.1021/jacs.6b12463 被引量: 2 ...
Based on the significant influence of salt ions on water structure, it seems natural to wonder whether chaotropic or kosmotropic ions can alter the extent of the ordered water layer around proteins. Using DLS, we determined whether different salts lead to discernible swelling or contraction in lysoz...
This corresponds to exclusion of the molar ectoine solvent by about one molecular layer (about 3 Å thick) of dense water around the protein surface. Neutron membrane diffraction shows ectoine is excluded from the surface of purple membranes (PM). The D16 diffractometer at the ILL was ...
The protein we use in this work to study phase separation and membrane wetting, glycinin, is one of the most abundant storage proteins in the soybean. Glycinin, along with other storage proteins, plays a crucial role in promoting vacuole membrane remodeling during embryogenesis in plants28,29,30...
The protein we use in this work to study phase separation and membrane wetting, glycinin, is one of the most abundant storage proteins in the soybean. Glycinin, along with other storage proteins, plays a crucial role in promoting vacuole membrane remodeling during embryogenesis in plants28,29,30...
Pea proteins, like some other proteins, are good stabilizers for emulsion systems due to the reduction in interfacial tension upon adsorption at the oil-water interface, forming a protective layer around the dispersed oil droplets and providing good emulsion stability (Olsmats & Rennie, 2024a). Fo...
This is the mechanism by which the high surface charge on the oxide is reconciled with the quite low diffuse double layer potentials (zeta potentials). For other types of surfaces such as proteins, where there are few or no adsorbed ions at all, the modified Gouy–Chapman model [26], ...
n.m.wnon meltingwater layer 1o in eq.16.b)MeLting///JAi(d///jhLiiy///Howeverfreezing by itself proceeds and propagates from an ice nucleus ofcritical size (Ref.30). It is assumed that the critical diameter of sphericalnuclei formed at a given T <Tainside a porous solid saturated wi...