An infrared spectroscopic study of the interactions of carbohydrates with dried proteins
- 1 May 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Biochemistry
- Vol. 28 (9), 3916-3922
- https://doi.org/10.1021/bi00435a044
Abstract
Note: In lieu of an abstract, this is the article's first page.This publication has 18 references indexed in Scilit:
- Infrared spectroscopic studies on interactions of water and carbohydrates with a biological membraneArchives of Biochemistry and Biophysics, 1984
- Preservation of Membranes in Anhydrobiotic Organisms: The Role of TrehaloseScience, 1984
- Preferential interactions of proteins with solvent components in aqueous amino acid solutionsArchives of Biochemistry and Biophysics, 1983
- Preferential interactions of proteins with salts in concentrated solutionsBiochemistry, 1982
- Stabilization of protein structure by sugarsBiochemistry, 1982
- Interactions of proteins with solvent components in 8 m ureaArchives of Biochemistry and Biophysics, 1981
- The stabilization of proteins by sucrose.Journal of Biological Chemistry, 1981
- Preferential Hydration of Bovine Serum Albumin in Polyhydric Alcohol-Water Mixtures1The Journal of Biochemistry, 1981
- The correlation between O—H stretching frequencies and hydrogen bond distances in a crystalline sugar monohydrateCanadian Journal of Chemistry, 1979
- Lysozyme film hydration events: An IR and gravimetric studyBiopolymers, 1979