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酶/酸盐相互作用:通过ITC和SAXS获得结构和热力学见解

Asna Vakeri1, Antoine Bouchoux2, Adeline Boire1

  • 1UR 1268 Biopolymères Interactions Assemblages, INRAE, 44316 Nantes, France.

Biomacromolecules
|July 23, 2025
PubMed
概括

离子强度控制了溶酶-酸混合物的相分离. 低盐形成聚合物,而中间盐产生联合体,表明可调节的相互作用和液体-固体和液体-液体相分离的独特结构.

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Phase Transitions: Melting and Freezing02:39

Phase Transitions: Melting and Freezing

Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...