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Why are concentrated enzymes more stable?

Thomas F. Fagan mac446 at hastingslab.harvard.edu
Fri Oct 4 16:37:23 EST 1996

Isn't it a matter of unfolding? The more concentrated the enzyme is the
more likely it is to be bound to other enzyme molecules by hydrogen
bonding or other interactions and the less likely it is to spontaneously
unfold.  This is why you can substitute "enzyme" with BSA or some other
stabilizing protein.

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