Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization.

Zhao H

首页> 外文期刊>Biophysical Chemistry: An International Journal Devoted to the Physical Chemistry of Biological Phenomena >Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization.

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Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization.

机译：氨基酸的粘度B系数和标准偏摩尔体积，以及它们在解释蛋白质（酶）稳定作用中的作用。

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This review systematically surveys the viscosity B-coefficients and standard partial molar volumes of amino acids at various temperatures as these data are quite important for interpreting the hydration and other properties of peptides and proteins. The effect of organic solutes and various ions on the viscometric and volumetric properties of amino acids has also been discussed in terms of their kosmotropic ('structure-making') effects on the hydration of amino acids. The comparison of these effects on the amino acid hydration enables us to have a better understanding of the influence of organic solute and salt on the protein stabilization. In addition, the viscometric and volumetric behaviors of amino acid ions (cations and anions) are also summarized because these ions have recently been incorporated as part of novel ionic liquids, which have wide applications in biocatalysis and protein stabilization.

机译：这篇综述系统地考察了在各种温度下氨基酸的粘度B系数和标准的部分摩尔体积，因为这些数据对于解释肽和蛋白质的水合和其他性质非常重要。还讨论了有机溶质和各种离子对氨基酸的粘度和体积特性的影响，涉及它们对氨基酸水合的同质（“结构制造”）影响。这些对氨基酸水合作用的比较使我们能够更好地理解有机溶质和盐对蛋白质稳定性的影响。此外，还总结了氨基酸离子（阳离子和阴离子）的粘度和体积行为，因为这些离子最近已作为新型离子液体的一部分被纳入，这些离子液体在生物催化和蛋白质稳定化中具有广泛的应用。

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《Biophysical Chemistry: An International Journal Devoted to the Physical Chemistry of Biological Phenomena》 |2006年第3期|共27页
作者
Zhao H;
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正文语种 eng
中图分类生物化学;
关键词
Amino Acids; Proteins; Assault by stabbing; hydration; 氨基酸类; 蛋白质类;

机译：Amino Acids;Proteins;Assault by stabbing;hydration;氨基酸类;蛋白质类;

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1. Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization. [J] . Zhao H Biophysical Chemistry: An International Journal Devoted to the Physical Chemistry of Biological Phenomena . 2006,第3期

机译：氨基酸的粘度B系数和标准偏摩尔体积，以及它们在解释蛋白质（酶）稳定作用中的作用。
2. Standard partial molar volumes and viscosity B-coefficients of ionic liquids [C(n)mim]Br (n=4, 6, 8) in alcohols at 298.15 K [J] . Wang Huiyong, Zhang Sheli, Wang Jianji, Journal of Molecular Liquids . 2015,第Null期

机译：298.15 K时酒精中离子液体[C（n）mim] Br（n = 4、6、8）的标准部分摩尔体积和粘度B系数
3. Apparent Molar Volumes and Viscosity B-Coefficients of Some Amino Acids in Aqueous Tetramethylammonium Iodide Solutions at 298.15 K [J] . Biswajit Sinha, Vikas Kumar Dakua, Mahendra Nath Roy Journal of Chemical and Engineering Data: the ACS Journal for Data . 2007,第5期

机译：四甲基碘化铵水溶液在298.15 K时某些氨基酸的表观摩尔体积和粘度B系数
4. Apparent Ileal Digestibility of Protein and Amino Acids and Digestible Energy in Barley Supplemented with Enzymes for Growing Pigs [C] . D. Torrallardona, J.E. Nielsen, J. Brufau Symposium on Digestive Physiology of Pigs . 2001

机译：蛋白质和氨基酸的表观髂骨和氨基酸和氨基中的可消化能量，用于生长猪的酶
5. Amino acids under hydrothermal conditions: Apparent molar volumes, apparent molar heat capacities, and acid /base dissociation constants for aqueous alpha-alanine, beta-alanine, glycine, and proline at temperatures from 25 to 250°C and pressures up to 30.0 MPa. [D] . Clarke, Rodney George Francis. 2000

机译：水热条件下的氨基酸：在25至250°C的温度和最高30.0 MPa的压力下，水性α-丙氨酸，β-丙氨酸，甘氨酸和脯氨酸的表观摩尔体积，表观摩尔热容量和酸/碱解离常数。
6. Correction: What is the fundamental ion-specific series for anions and cations? Ion specificity in standard partial molar volumes of electrolytes and electrostriction in water and non-aqueous solvents [O] . Virginia Mazzini, Vincent S. J. Craig 2019

机译：更正：阴离子和阳离子的基本离子特定系列是什么？电解质的标准局部摩尔体积中的离子特异性以及在水和非水溶剂中的电致伸缩
7. Partial Molar Volumes, Partial Molar Compressibilities and Viscosities of ,-Amino Acids in Water and in Aqueous Solutions of Sodium Chloride over a Temperature Range of 293.2333.2 K [O] . -1

机译：在温度范围为293.2333.2K的水中和水中氨基酸的部分磨牙量，部分摩尔压缩性和粘度，氯化钠水溶液
8. Experiment K-6-21. Effect of microgravity on 1) metabolic enzymes of type 1 and type 2 muscle fibers and on 2) metabolic enzymes, neutransmitter amino acids, and neurotransmitter associated enzymes in motor and somatosensory cerebral cortex. Part 1: Metabolic enzymes of individual muscle fibers; part 2: metabolic enzymes of hippocampus and spinal cord [R] . Lowry, O., Mcdougal, D., Jr., Nemeth, Patti M., 1990

机译：实验K-6-21。微重力对1）1型和2型肌肉纤维的代谢酶的影响以及2）运动和躯体感觉大脑中的代谢酶，中性粒子氨基酸和神经递质相关酶。个体肌纤维;第2部分：海马和脊髓的代谢酶

Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization.

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