Fluorescence studies of protein thermostability in ionic liquids
Literature Information
Sheila N. Baker, T. Mark McCleskey, Siddharth Pandey, Gary A. Baker
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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