Review paper
Effect of additives on liquid droplets and aggregates of proteins
Abstract
This review briefly summarizes the effect of additives on the formation of liquid droplets and aggregates of proteins. Proteins have the property of forming liquid droplets and aggregates both in vivo and in vitro. The liquid droplets of proteins are mainly stabilized by electrostatic and cation–π interactions, whereas the amorphous aggregates are mainly stabilized by hydrophobic interactions. Crowders usually stabilize liquid droplets, whereas...
Paper Details
Title
Effect of additives on liquid droplets and aggregates of proteins
Published Date
Mar 12, 2020
Journal
Volume
12
Issue
2
Pages
587 - 592
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