influence water dynamics over an extended range it could compete for water with the protein. As a protein unfolds the newly exposed residues have to be hydrated. If the protein is stable enough to reach a temperature where ions electric field can modulate water dynamics and for water with the unfolding protein the ion could cause protein stabilisation. This “compete” suggests that if the thermal stability of a protein is higher than 80 oC, iodide, which is a powerful protein destabiliser, could cause protein stabilisation. If this was observed it would support the hypothesis put forward in chapter 4 that protein stabilisation by ions occurs due to ions competing for water with the unfolding protein by an electrostatic interaction. proteins with melting temperatures > 90 oC would be suitable for these experiments. CHAPTER 6
influence water dynamics over an extended range it could compete for water with the protein. As a protein unfolds the newly exposed residues have to be hydrated. If the protein is stable enough to reach a temperature where ions electric field can modulate water dynamics and “compete” for water with the unfolding protein the ion could cause protein stabilisation. This suggests that if the thermal stability of a protein is higher than 80 oC, iodide, which is a powerful protein destabiliser, could cause protein stabilisation. If this was observed it would support the hypothesis put forward in chapter 4 that protein stabilisation by ions occurs due to ions competing for water with the unfolding protein by an electrostatic interaction. proteins with melting temperatures > 90 oC would be suitable for these experiments. CHAPTER 6
FINAL%20THESIS%20PASSED.docx