Fluorescence studies of protein thermostability in ionic liquids.
نویسندگان
چکیده
Using the single tryptophan residue in the sweet protein monellin as a spectroscopic handle, we show the extreme thermodynamic stabilization offered by an ionic liquid; T(un) approximately 105 degrees C in [C4mpy][Tf2N] compared to 40 degrees C in bulk water.
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عنوان ژورنال:
- Chemical communications
دوره 8 شماره
صفحات -
تاریخ انتشار 2004