Aggregating protein

Michael Witty mw132 at
Wed Sep 13 04:29:18 EST 2000

Dear Frank, this article might contain the reason why arginine helps:

Collins,K.D. and Washabaugh,M.W. (1985).  The Hofmeister effect and the
behaviour of water at interfaces.  Quarterly Review of Biophysics 18:

Page 361 relates arginine side chains to the Hofmeister series of ions (a
series of ions with increasing/decreasing tendency to favour/disfavour 
water structure).

It is incredibly long but with a lot of interesting stuff in it.  Mike.

On Tue, 12 Sep 2000, Frank Fuerst wrote:

> "Richard P. Grant" wrote:
> > 
> > aggregation).  You can test for the second possibility by keeping the
> > prep  at 4C, or adding up to about 33% glycerol or ethylene glycol.
> > Both approaches should inhibit hydrophobic interactions.
> You can also try arginine. Nobody really knows why, but it sometimes
> helps.
> Frank
> -- 

More information about the Proteins mailing list