Timasheff 1983) Denaturants Urea Bound (1;2) BSA (1;2) VPO (1)(Courtenay et (2) Lysozyme, (2) High al. 2001) precision (2)(Schneider & densimetry Trout 2009) Guanidine (1) Bound (1) BSA (1) VPO (1)(Courtenay et hydrochloride (2) Weakly bound (2) RNase A, catalase, (2;3) High al. 2001) (3) Strongly precision (2;3)(Lee & bound (3) Lysozyme, densimetry Timasheff 1974) Chymotrypsinogen A, BSA, α-chymotrypsin Timasheff and colleagues also discovered a correlation between preferential hydration and a cosolute’s ability to increase the surface tension of water, and inferred that cosolutes’ effect on the surface tension of water was a potential mechanism for protein stabilisation (Lin & Timasheff 1996). This was certainly shown to be true for many cosolutes including sucrose (Lee & Timasheff 1981), lactose, glucose (Arakawa & Timasheff 1982b) and certain stabilising salts (Arakawa & Timasheff 1982a). However, there are exceptions to the rule including an increase in surface tension of water by guanidinium (Breslow & Guo 1990), which means that the mechanism by itself cannot be responsible for the action of all cosolutes on protein stability. When referring to the preferential interaction theory it is worth noting that preferential hydration and protein hydration are separate concepts (Timasheff 2002a). Preferential hydration does not describe changes in the interaction between the protein and the hydration shell, but rather describes that the cosolute in the three component system is absent from the protein hydration shell. This is a concept that is often misconstrued, with many researchers assuming that preferential hydration indicates that the protein has a larger or a dynamically altered hydration shell (Wallace et al. 2015; Smiatek et al. 2012). Although it is often inferred that preferential hydration means that more structured water molecules are present in the hydration
Timasheff 1983) Denaturants Urea Bound (1;2) BSA (2) Lysozyme, (1;2) VPO (2) High precision densimetry (1)(Courtenay et al. 2001) (2)(Schneider & Trout 2009) Guanidine hydrochloride (1) Bound (2) Weakly bound (3) Strongly bound (1) BSA (2) RNase A, catalase, (3) Lysozyme, Chymotrypsinogen A, BSA, α-chymotrypsin (1) VPO (2;3) High precision densimetry (1)(Courtenay et al. 2001) (2;3)(Lee & Timasheff 1974) Timasheff and colleagues also discovered a correlation between preferential hydration and a cosolute’s ability to increase the surface tension of water, and inferred that cosolutes’ effect on the surface tension of water was a potential mechanism for protein stabilisation (Lin & Timasheff 1996). This was certainly shown to be true for many cosolutes including sucrose (Lee & Timasheff 1981), lactose, glucose (Arakawa & Timasheff 1982b) and certain stabilising salts (Arakawa & Timasheff 1982a). However, there are exceptions to the rule including an increase in surface tension of water by guanidinium (Breslow & Guo 1990), which means that the mechanism by itself cannot be responsible for the action of all cosolutes on protein stability. When referring to the preferential interaction theory it is worth noting that preferential hydration and protein hydration are separate concepts (Timasheff 2002a). Preferential hydration does not describe changes in the interaction between the protein and the hydration shell, but rather describes that the cosolute in the three component system is absent from the protein hydration shell. This is a concept that is often misconstrued, with many researchers assuming that preferential hydration indicates that the protein has a larger or a dynamically altered hydration shell (Wallace et al. 2015; Smiatek et al. 2012). Although it is often inferred that preferential hydration means that more structured water molecules are present in the hydration