Author(s): Baker SN, McCleskey TM, Pandey S, Baker GA
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Abstract Using the single tryptophan residue in the sweet protein monellin as a spectroscopic handle, we show the extreme thermodynamic stabilization offered by an ionic liquid; T(un) approximately 105 degrees C in [C4mpy][Tf2N] compared to 40 degrees C in bulk water.
This article was published in Chem Commun (Camb)
and referenced in Biochemistry & Analytical Biochemistry