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Pure Appl. Chem., 1998, Vol. 70, No. 3, pp. 659-664

http://dx.doi.org/10.1351/pac199870030659

Mechanism of hydration of urea and guanidium ion: A model study of denaturation of proteins

Fateh S. Nandel, Rajnish Verma, Balvinder Singh and Dharam V. S. Jain

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  • Ghaouar N., Elmissaoui S., Aschi A., Gharbi A.: Concentration regimes and denaturation effects on the conformational changes of α-chymotrypsin by viscosity and dynamic light scattering measurements. Intern J Biol Macromol 2010, 47, 425. <http://dx.doi.org/10.1016/j.ijbiomac.2010.08.001>
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  • Tran Bao, Pepaj Miliam, Lundanes Elsa, Greibrokk Tyge: The Behaviour of Reduced, Alkylated and Native Proteins in a pH-Gradient LC System. Chroma 2007, 66, 709. <http://dx.doi.org/10.1365/s10337-007-0390-8>
  • Smiddy M.A., Martin J.-E.G.H., Kelly A.L., de Kruif C.G., Huppertz T.: Stability of Casein Micelles Cross-Linked by Transglutaminase. Jour Dairy Sci 2006, 89, 1906. <http://dx.doi.org/10.3168/jds.S0022-0302(06)72258-5>
  • Nandel Fateh Singh, Khare Baldeep: Conformation of peptides constructed from achiral amino acid residues Aib and ΔZPhe: Computational study of the effect ofL/D- Leu at terminal positions. Biopolymers (Biospectroscopy) 2005, 77, 63. <http://dx.doi.org/10.1002/bip.20128>
  • Lewicki Piotr P.: Water as the determinant of food engineering properties. A review. Food Engineering 2004, 61, 483. <http://dx.doi.org/10.1016/S0260-8774(03)00219-X>
  • Lewicki Piotr P.: Raoult’s law based food water sorption isotherm. Food Engineering 2000, 43, 31. <http://dx.doi.org/10.1016/S0260-8774(99)00130-2>
  • Itri Rosangela, Amaral Carmen Lúcia Costa, Politi Mário José: Interactive forces on Aerosol-OT/n-hexane/water/urea reversed micelles by small angle x-ray scattering. J Chem Phys 1999, 111, 7668. <http://dx.doi.org/10.1063/1.480093>