瓜尼离子与芳香基的优先相互作用,而不是与阿利法基的优先相互作用
Philip E Mason1, Christopher E Dempsey, George W Neilson
1Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
Journal of the American Chemical Society
|October 31, 2009
概括
化减少了水中的化聚合,但不能减少异醇聚合. 这表明瓜尼丁化.
科学领域:
- 生物物理学的生物物理.
- 物理化学 物理化学
- 计算化学计算化学
背景情况:
- 蛋白质含有非极性异质和芳香的侧链.
- 化 (GdmCl) 是一种蛋白质变质剂.
- 了解GdmCl对蛋白质结构的影响至关重要.
研究的目的:
- 在水溶液中研究异醇 (IPA) 和胺的聚合.
- 为了确定化甘 (GdmCl) 对IPA和胺聚合物的影响.
- 阐明水相互作用在蛋白质变质化中的作用.
主要方法:
- 小角度中子散射 (SANS) 用于描述溶液聚合.
- 分子动力学 (MD) 模拟以建模解决方案行为.
- 使用IPA和皮里丁作为蛋白质侧链的类似物.
主要成果:
- 由于疏水性相互作用,IPA和Pyridine都在水中形成集群.
- 在3M溶液中,比IPA更长的范围结构化.
- 3 M GdmCl降低了皮里丁聚合,但没有影响IPA聚合.
结论:
- 溶液中的远程结构是由疏水性溶液相互作用驱动的.
- GdmCl通过与平面化群相互作用来抑制化聚合.
- GdmCl的变质活性受到芳香侧链的相互作用的显著影响,而异质链的影响则较小.
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