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Unfolding and aggregation of insulin: Using ultrasound velocimetry, densimetry and pressure-perturbation calorimetry, the authors provide a precise description of the time-dependent aggregation process in insulin (see figure). Changes in the thermodymanic properties such as the coefficient of thermal expansion α and isothermal compressibility βT of the protein highlight the importance of volume fluctuations during the unfolding and fibrillation process.
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Smirnovas et al. (2006) studied this question.
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