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Molecular packing, hydrogen bonding, and fast dynamics in lysozyme/trehalose/glycerol and trehalose/glycerol glasses at low hydration

Autor: Lerbret, Adrien, Affouard, Frédéric

Water and glycerol are well-known to facilitate the structural relaxation of amorphous protein matrices. However, several studies evidenced that they may also limit fast ($\sim$ pico-nanosecond, ps-ns) and small-amplitude ($\sim$ \AA ) motions of pro

Externí odkaz: http://arxiv.org/abs/1710.00181

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Slowing down of water dynamics in disaccharide aqueous solutions

Autor: Lerbret, Adrien, Affouard, Frederic, Bordat, Patrice, Hedoux, Alain, Guinet, Yannick, Descamps, Marc

The dynamics of water in aqueous solutions of three homologous disaccharides, namely trehalose, maltose and sucrose, has been analyzed by means of molecular dynamics simulations in the 0-66 wt % concentration range. The low-frequency vibrational dens

Externí odkaz: http://arxiv.org/abs/1005.5327

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How do trehalose, maltose and sucrose influence some structural and dynamical properties of lysozyme ? An insight from Molecular Dynamics simulations

Autor: Lerbret, A., Bordat, P., Affouard, F., Hedoux, A., Guinet, Y., Descamps, M.

The influence of three well-known disaccharides, namely trehalose, maltose and sucrose, on some structural and dynamical properties of lysozyme has been investigated by means of molecular dynamics computer simulations in the 37-60 wt % concentration

Externí odkaz: http://arxiv.org/abs/0706.1492

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How homogeneous are the trehalose, maltose and sucrose water solutions ? An Insight from Molecular Dynamics simulations

Autor: Lerbret, A., Bordat, P., Affouard, F., Descamps, M., Migliardo, F.

The structural properties resulting from the reciprocal influence between water and three well-known homologous disaccharides, namely trehalose, maltose and sucrose, in aqueous solutions have been investigated in the 4-66 wt % concentration range by

Externí odkaz: http://arxiv.org/abs/cond-mat/0503579

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