How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations

A. Lerbret; P. Bordat; F. Affouard; A. Hédoux; Y. Guinet; M. Descamps

doi:10.1021/jp071946z

journal article Jul 13, 2007

How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations

A. Lerbret P. Bordat F. Affouard A. Hédoux Y. Guinet M. Descamps

The Journal of Physical Chemistry B Vol. 111 No. 31 pp. 9410-9420 · American Chemical Society (ACS)

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Published: Jul 13, 2007
Vol/Issue: 111(31)
Pages: 9410-9420

Authors

A

A. Lerbret

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

P

P. Bordat

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

F

F. Affouard

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

A

A. Hédoux

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

Y

Y. Guinet

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

M

M. Descamps

Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux, UMR 5254, Université de Pau et des Pays de l'Adour, 2 Avenue Pierre Angot, 64053 Pau Cedex 9, France, and Laboratoire de Dynamique et Structure des Matériaux Moléculaires, UMR CNRS 8024, Université Lille I, 59655 Villeneuve d'Ascq Cedex, France

Cite This Article

A. Lerbret, P. Bordat, F. Affouard, et al. (2007). How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations. The Journal of Physical Chemistry B, 111(31), 9410-9420. https://doi.org/10.1021/jp071946z

How Do Trehalose, Maltose, and Sucrose Influence Some Structural and Dynamical Properties of Lysozyme? Insight from Molecular Dynamics Simulations

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