Chemistry Reference
In-Depth Information
Summary Box
The chemical properties of carbohydrates justify why protein- carbohydrate
interactions are mainly stabilized by hydrogen bonds together with stacking
interactions and other van der Waals contacts. In addition to the basic atomic
contacts, the reorganization of the solvent and the restriction of ligand fl exibil-
ity strongly infl uence the binding thermodynamics. As a result, protein-
carbohydrate interactions are enthalpically driven and exhibit enthalpy- entropy
compensation.
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