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2019 | OriginalPaper | Buchkapitel

Ionic Liquids as Stabilization and Refolding Additives and Solvents for Proteins

verfasst von : Kyoko Fujita

Erschienen in: Application of Ionic Liquids in Biotechnology

Verlag: Springer International Publishing

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Abstract

This chapter focuses on recent advances in the use of ionic liquids as additives and solvents in protein applications. The solvent properties of ionic liquids can be tuned by the appropriate selection of cation and anion. The effects of different kinds of ionic liquids on protein stability and refolding behavior have been investigated and reported. The ionic liquid properties affect the intermolecular interactions of proteins, inducing different formations and folding behavior. These effects also vary with the concentration of ionic liquids. Although many of the associated mechanisms are not completely clear, some of this behavior may be attributed to the kosmotropicity of the ions and their Hofmeister effects.

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Vorheriges Kapitel Synthesis of Ionic Liquids Originated from Natural Products

Nächstes Kapitel Extraction and Isolation of Natural Organic Compounds from Plant Leaves Using Ionic Liquids

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Titel: Ionic Liquids as Stabilization and Refolding Additives and Solvents for Proteins
verfasst von: Kyoko Fujita
Verlag: Springer International Publishing
Buch: Application of Ionic Liquids in Biotechnology
Print ISBN: 978-3-030-23080-7

Electronic ISBN: 978-3-030-23081-4

Copyright-Jahr: 2019
DOI: https://doi.org/10.1007/10_2018_65

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