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Aqueous ionic liquids redistribute local enzyme stability via long-range perturbation pathways

Ionic liquids (IL) and aqueous ionic liquids (aIL) are attractive (co–)solvents for biocatalysis due to their unique properties. On the other hand, the incubation of enzymes in IL or aIL often reduces enzyme activity. Recent studies proposed various aIL-induced effects to explain the reduction, clas...

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Principais autores: Till El Harrar, Benedikt Frieg, Mehdi D. Davari, Karl-Erich Jaeger, Ulrich Schwaneberg, Holger Gohlke
Formato: Artigo
Idioma:Inglês
Publicado em: American Association for the Advancement of Science (AAAS) 2021-01-01
coleção:Computational and Structural Biotechnology Journal
Assuntos:
Protein stability
Molecular dynamics simulations
Allostery
Biocatalysis
Ionic liquids
Protein engineering
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2001037021002919
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