Thermostabilization of BSA in TMAO Water Mixtures by Infrared Spectroscopy

Conclusion: These results can be interpreted by hypothesizing that TMAO influences the hydrogen bond network of water. In particular, the strengthening of the network intermolecular O-H interactions reduces the protein dynamic fluctuations and in turn leads to the stabilization of the protein tertiary structure.
Source: Current Chemical Biology - Category: Biochemistry Source Type: research