Structure of poly(ethylene glycol)-modified horseradish peroxidase in organic solvents: infrared amide I spectral changes upon protein dehydration are largely caused by protein structural changes and not by water removal per se.

Fourier transform infrared (FTIR) spectroscopy has emerged as a powerful tool to guide the development of stable lyophilized protein formulations by providing information on the structure of proteins in amorphous solids. The underlying assumption is that IR spectral changes in the amide I and III re...

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Bibliografiska uppgifter
Huvudupphovsmän: Al-Azzam, Wasfi, Pastrana, Emil A, Ferrer, Yancy, Huang, Qing, Schweitzer-Stenner, Reinhard, Griebenow, Kai
Materialtyp: Artigo
Språk:Inglês
Publicerad: 2002
Ämnen:
Research Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC1302439/
https://ncbi.nlm.nih.gov/pubmed/12496131
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