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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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Article information


Submitted
24 Dec 2014
Accepted
06 Mar 2015
First published
12 Mar 2015

Chem. Commun., 2015,51, 8457-8460
Article type
Communication
Author version available

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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