On the Effect of Sodium Chloride and Sodium Sulfate on Cold Denaturation

On the Effect of Sodium Chloride and Sodium Sulfate on Cold Denaturation

Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scale...

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