The hydrophobic effect

被引：44
|
作者：
Sharp, Kim A. [1 ]
机构：
[1] Columbia Univ, Dept Biochem & Mol Biophys, 630 West 168th St, New York, NY 10032 USA
来源：
CURRENT OPINION IN STRUCTURAL BIOLOGY | 1991年 / 1卷 / 02期
关键词：
D O I：
10.1016/0959-440X(91)90057-Z
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
This review discusses three developments: advances in the random network model of water, which provide a better understanding of water's unique thermodynamic properties; thermodynamic analyses of hydrophobic solvation, which illuminate the role of enthalpic and entropic effects; and, direct measurements, using site-directed mutagenesis, of the contribution of the hydrophobic effect to protein stability.
引用
收藏
页码：171 / 174
页数：4
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