Fluorescence studies of protein thermostability in ionic liquids

Literature Information

Publication Date 2004-03-19
DOI 10.1039/B401304M
Impact Factor 6.222
Authors

Sheila N. Baker, T. Mark McCleskey, Siddharth Pandey, Gary A. Baker


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Abstract

Using the single tryptophan residue in the sweet protein monellin as a spectroscopic handle, we show the extreme thermodynamic stabilization offered by an ionic liquid; Tun ∼ 105 °C in [C4mpy][Tf2N] compared to 40 °C in bulk water.

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