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Issue 40, 2015
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Protein stabilization by an amphiphilic short monodisperse oligo(ethylene glycol)

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Abstract

A short, monodisperse additive (octa(ethylene glycol) monophenyl ether) functions to suppress aggregation of thermally and chemically denatured lysozyme. Control studies with shorter and non-amphiphilic derivatives revealed that the amphiphilic structure is essential, and octa(ethylene glycol) is nearly the minimum chain length for amphiphilic poly(ethylene glycol)s to stabilize proteins.

Graphical abstract: Protein stabilization by an amphiphilic short monodisperse oligo(ethylene glycol)

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Publication details

The article was received on 24 Dec 2014, accepted on 06 Mar 2015 and first published on 12 Mar 2015


Article type: Communication
DOI: 10.1039/C4CC10301G
Author version available: Download Author version (PDF)
Citation: Chem. Commun., 2015,51, 8457-8460
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    Protein stabilization by an amphiphilic short monodisperse oligo(ethylene glycol)

    N. Sadhukhan, T. Muraoka, M. Ui, S. Nagatoishi, K. Tsumoto and K. Kinbara, Chem. Commun., 2015, 51, 8457
    DOI: 10.1039/C4CC10301G

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