Zhao Hua
Chemistry Program, Savannah State University, Savannah, GA 31404, USA.
Biophys Chem. 2006 Aug 1;122(3):157-83. doi: 10.1016/j.bpc.2006.03.008. Epub 2006 May 9.
This review systematically surveys the viscosity B-coefficients and standard partial molar volumes of amino acids at various temperatures as these data are quite important for interpreting the hydration and other properties of peptides and proteins. The effect of organic solutes and various ions on the viscometric and volumetric properties of amino acids has also been discussed in terms of their kosmotropic ('structure-making') effects on the hydration of amino acids. The comparison of these effects on the amino acid hydration enables us to have a better understanding of the influence of organic solute and salt on the protein stabilization. In addition, the viscometric and volumetric behaviors of amino acid ions (cations and anions) are also summarized because these ions have recently been incorporated as part of novel ionic liquids, which have wide applications in biocatalysis and protein stabilization.
本综述系统地考察了不同温度下氨基酸的粘度B系数和标准偏摩尔体积，因为这些数据对于解释肽和蛋白质的水化作用及其他性质非常重要。还从有机溶质和各种离子对氨基酸水化作用的促溶（“结构形成”）效应方面，讨论了它们对氨基酸粘度和体积性质的影响。对氨基酸水化作用的这些影响进行比较，有助于我们更好地理解有机溶质和盐对蛋白质稳定性的影响。此外，还总结了氨基酸离子（阳离子和阴离子）的粘度和体积行为，因为这些离子最近已被用作新型离子液体的一部分，而新型离子液体在生物催化和蛋白质稳定化方面有广泛应用。
