Ionic liquids and protein folding—old tricks for new solvents View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-04

AUTHORS

Ryota Wakayama, Susumu Uchiyama, Damien Hall

ABSTRACT

One important aspect of the green chemistry revolution has been the use of ionic liquids as the solvent in liquid-phase enzymatic catalysis. An essential requirement for protein enzyme function is the correct folding of the polypeptide chain into its functional "native" state. Quantitative assessment of protein structure may be carried out either empirically, or by using model-based characterization procedures, in which the parameters are defined in terms of a standard reference state. In this short note, we briefly outline the nature of the parameters associated with different empirical and model-based characterization procedures and point out factors which affect their interpretation when using a base solvent different from water. This review principally describes arguments developed by Wakayama et al., Protein Solubility and Amorphous Aggregation: From Academic Research to Applications in Drug Discovery and Bioindustry, 2019, edited by Y. Kuroda and F. Arisaka; CMC Publishing House. Sections of that work are translated from the original Japanese and republished here with the full permission of CMC Publishing Corporation. More... »

PAGES

209-225

Journal

TITLE

Biophysical Reviews

ISSUE

2

VOLUME

11

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12551-019-00509-2

DOI

http://dx.doi.org/10.1007/s12551-019-00509-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112861036

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30888574


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