Neutralizing positive charges at the surface of a protein lowers its rate of amide hydrogen exchange without altering its structure or increasing its thermostability

Bryan F. Shaw, Haribabu Arthanari, Max Narovlyansky, Armando Durazo, Dominique P. Frueh, Michael P. Pollastri, Andrew Lee, Basar Bilgicer, Steven P. Gygi, Gerhard Wagner, George M. Whitesides

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